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Sweet Tea
Martha Hall Foose, author of Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook (Clarkson Potter, 2008) shares a favorite recipe.
4 (pitcher size) cold brew tea bags or 6 tablespoons orange pekoe tea in a diffuser
3 quarts 75 degrees F water
1 cups water
3/4 cup granulated sugar
2 lemons, sliced
fresh mint sprig, if desired
1. Place tea bags in large pitcher. Add water 75 degrees F. Allow to steep 30 minutes.
2. Meanwhile, in a small saucepan, combine 1 cup water and sugar. Bring to a boil stirring occasionally, until sugar is dissolved.
3. Remove tea bags. Add sugar mixture; stir to combine.
4. Serve over ice with lemon and fresh mint, if desired
Yield: Serves 4 to 6.
Did you know...
The first mechanical ice maker was produced in New Orleans in 1865. Before that ice was harvested and brought down from the great lakes and stored in underground ice houses insulated with straw.
Lemon should be squeezed into tea and then discarded. The bitterness from the pith will infuse the tea if it is left to wallow in the glass.
Tea was the most common non-alcoholic drink in the south through the 1800s. A drink steeped from a southern holly, yaupon tea was widely consumed.
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