Monday, May 13, 2013
Recipe: Southern Sweet Tea
Ingredients:
5 to 7 individual Luzianne brand tea bags
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 4-cup glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1 to 1-1/2 cups of sugar, more or less, to taste
Fresh lemon, sliced or wedges, and some mint sprigs, also optional
Instructions:
Grab a pot and pour in one quart of cool filtered or bottled water, bringing to a full, rolling boil. For a milder tea, use 5 bags; for a more robust tea, go with 7. Spin the tea bags together so all the strings wrap together and set them inside a 4-cup glass Pyrex measuring cup with the tags hanging on the outside. Pour boiling water into the container and dip the tea bags in and out to begin releasing the tea leaves. Stick a plate on top and set the timer for exactly 9 minutes for a full bodied tea, 5 minutes or less if you prefer a lighter version. Let the tea bags steep. Do not go longer than 9 minutes or you risk burning your tea leaves and will end up with a bitter tea.
I almost always do 5 teabags, steeped for 5 minutes, sweetened with 1 cup of sugar, and that's a most excellent glass of iced tea!
After the steeping time is up, take a wooden spoon and press the tea bags up against the side of the Pyrex cup and toss the tea bags into your compost pot. For insurance against bitterness you can add just a pinch of baking soda - no more than 1/8 teaspoon - to the steeped tea. It will not affect the flavor, but will take away bitterness if you happened to have burned your tea leaves.
Fill your glass pitcher with ice, pour the sugar on top of the ice and slowly and carefully pour the hot, steaming tea over the ice. If you prefer a sweeter tea, go with 1-1/2 cups of sugar. Don’t pour hot tea directly into a glass pitcher without ice in it!! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.
Stir well and serve in a glass, preferably a crystal glass, over even more ice, garnish with a sprig of mint leaves and a nice juicy slice of lemon. Savor.
Tea Tips:
1. For perfect tea always start with fresh filtered cool water - never tap water!
2. Cloudiness is often caused by putting hot or still warm tea directly into a cold refrigerator. My method prevents this since you are pouring your steeped tea directly over ice cubes.
3. Bitterness in tea is caused by overcooking and burning the tea leaves - that is why it is important not to boil the teabags and not to steep them too long in boiling water. To counter, a pinch of baking soda - only about 1/8 of a teaspoon - can be added to the hot, steeped tea after you remove the bags. It will not affect the taste of your tea, and provides insurance against bitterness.
4. Use wooden spoons to squeeze your tea bags, a glass container - like a large Pyrex measuring cup - to steep your tea, and store it in a glass pitcher, not metal or plastic. After all that it seems proper to serve it in a tall, iced tea glass and not plastic, but that's up to you. I do like my Tervis cups.
5. If you prefer your sweetened tea more on the sweet side, you'll probably want to go with 1-1/2 cups of sugar.
6. Of course, substitute artificial sweetener per glass, or use one Splenda Quick Pack for the entire pitcher, if you don't want to use sugar. I use the granulated Splenda in the large bag, about 3/4ths cup is enough for me.
7. If you like lemon in your tea, try making ice cubes out of lemonade to use in the individual glasses. As they melt, they will infuse the tea with lemon flavor!
From the Kitchen of: Lana at 1:07 PM
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