![]() ![]() ![]() I also LOVE to serve my tea over crushed ice with sliced Meyer lemons and plenty of mint from my garden. I prefer to add mint to the jar after adding the cool water, but not everyone loves mint as much as me. My family members add lemon slices or juice and/or mint when they serve up their ice filled glasses. At that point I transfer it to my gallon size tupperware pitcher and refrigerate it. Remove tea bags, do not squeeze, add 1 cup of sugar stir to dissolve. Add 2 quarts boling or almost boiling purified water, let steep for 5 minutes, then fill the jar to an inch from the top with cool water and let it sit for at least 1 hour. For Mock Sun Tea I use a gallon sized glass jar, 18-20 regular sized lipton or Red Rose tea bags. How I make iced tea depends on the quantity I need. Goodness, I never thought iced tea meant so many different things to so many people. It doesn't keep forever, and it doesn't freeze solid, so alter the amounts appropriately for what you can use. I like both tastes, but you can't add sugar to a cold liquid, so I make a simple syrup with a whole lemon, washed and sliced, a cup or less of sugar, and maybe 2/3 as much water as sugar, plus mint leaves if I have any: Throw the water and sugar on the stove, bring to a boil, add lemon and mint and kill the heat, and let it cool. You can filter it out as you add it to the pitcher (use a coffee filter or a clean paper towel, possibly a double layer).Īs for sweetness, it depends on whether my brother-in-law (sweet-tea drinker) and/or my sister (lemon only) will be around. I'd use an ounce of tea for a quart of water (plus a little, since the tea itself will grab about a quarter cup of water and you don't want to squeeze out the tea- bitter!). This is a perfect opportunity to be using good whole-leaf tea instead of teabags which generally contain fennings, the broken bits of tea leaves that sell the cheapest. ![]()
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