Sweet Tea

I had never heard of sweet tea before I moved to South Carolina.

You may never bake a perfect tray of Angel biscuits (lighter than air) or cure your own country ham but I promise you that anyone can make a perfect cup of sweet tea if they follow this recipe


Sweet Tea

Yields 2 quarts

6 individual tea bags

2 quarts filtered cool water

Pinch of baking soda

For the sugar syrup:

 1 cup granulated sugar

1 cup water

Fresh lemon

Fresh mint, if desired

Boil 2 quarts of cool filtered water, bringing it just to a boil, then turn it off.

Steep tea bags in this hot water for as long as you can – several hours is good.  Gently squeeze bags of excess water and remove.

Add a pinch of baking soda to keep it from turning cloudy. Next add lemon, or ginger or mint.

For the sugar water:

Bring the cup of sugar and the cup of water just to a boil and stir until sugar is dissolved.  Set aside to cool.

Add this to the hot tea.  Once cooled down, add to a lovely pitcher and stir. Pour into ice-filled glasses