Friday, September 25, 2009

Vanessa's Sweet Tea

You asked for it, so here it is!

I am often asked for the 'recipe' for the sweet tea I serve. Although there is no real recipe, I have found the way we seem to like it best. I first learned to make tea from my mother-in-law, Jane, many years ago. I have tweaked it and changed it through the years and this is the way I make it most of the time.

Vanessa's Sweet Tea
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1 bag Lipton GALLON Size Tea (or 3 Family Size)
2 cups sugar **
1-1/2 qt. water
Additional water to make 1 gallon of liquid

1. Add enough cold water to fill 1-1/2 quart saucepan to within 3/4 inch of
top. Add 1 Gallon-size tea bag (or 3 family-size or equivalent). Bring just to
a boil over high heat. Remove from heat immediately. Steep for 25 minutes.

2. Add sugar to 1 gallon pitcher or container. Using slotted spoon to hold tea bags, add hot liquid to sugar, being sure to drain tea bags. Stir well to mix sugar. Add cold water to saucepan and pour into gallon container, stirring well after each addition of water. Be sure to drain the tea bags with each addition of water, to remove all the tea goodness out of every bag! Continue to fill to 1 gallon measure. Stir well.

3. Refrigerate. Tea may be served immediately, but is better if allowed to
sit 4-6 hours. Keep refrigerated. Serve over ice and garnish with mint, if
desired. I do not like to serve tea that is more than 2 days old, although
that is rarely a problem!

Note: Add flavored bags for a fun variety. I rarely make "plain" tea
anymore, as we prefer raspberry. Peach is also delicious. Garnish with
frozen peach slices!

** Also: I usually do not make "full sugar" tea anymore. Try Splenda or other sweetener to cut calories. If using the Splenda Blend, use 1 cup of sugar and 1/2 cup of Splenda Blend. If using regular Splenda, use 1 cup of sugar and 1 cup of Splenda. Or, use 2 cups of Splenda!

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