Sunday, July 13, 2014
Then there is the infamous sweet tea, the elixir of the south. Growing up sweet tea in the fridge was a staple. I always remember going to my best friend's house and there always being sweet tea on hand and some being made for standby. But this wasn't tea with a touch of sugar or Sweet-N-Low, this tea was made with probably about a cup of sugar, at least. And it wasn't just a typical, normal sized pitcher, this was a large pitcher like the size you'd see in the church pantry. To say that we were dependent on sweet tea would be an understatement, sweet tea was a necessity to make it through the day! I'm pretty sure I could walk in her house today and still see the same giant, pale blue pitcher in her fridge and it would be filled with the sweet goodness.
I've grown up on the stuff and I'm just as addicted today as I was growing up. But, growing up on my second mom's sweet tea spoiled me...bad. Her tea is the perfect balance of tea and sugar. There's not just enough tea in there to color the water, it's a strong tea taste that is very evident. Then there's the sugar, the sweet stuff that dreams are made of. Or in this case, that sweet tea is made of. There is enough sugar in there to obviously sweeten the tea, but to also cut through some of that strong tea flavor. The only thing that makes it better is pouring it in a tall glass filled with ice.
BTB: Southern Style Sweet Tea
4 Cups water
1/4 Cup + 2 Tbsp sugar
2 Large tea bags
Place water and sugar in a large saucepan and place over medium-low heat. Heat water and sugar, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove from heat, place tea bags in water and allow to steep for at least 10 minutes, longer if you want a stronger tea.
Pour tea in a pitcher, place in the refrigerator and allow to chill. Serve over ice with a slice or two of lemon.
Recipe source: A Lynsey Original