Yesterday was my SITS Day, and I want to thank the SITS Girls (Kat, Tiffany, and Francesca) for a truly fabulous day, and my Surrogate Blogger, Dianna, for doing all the things I SHOULD have been doing on my SITS Day while I was at work. The theme running through all the comments yesterday? Sweet tea. At least half the commenters mentioned that they love sweet tea, hate sweet tea, or have no clue what sweet tea is, let alone why I love it so. So here’s my recipe for sweet tea. My friend Kim makes the best sweet tea in the world, and I’ve watched her make it oodles of time and mine is never quite as good as hers, but it’s pretty darn good.
Run six cups of water through your coffee pot with a Lipton family-size tea bag in the pot. Yes, I said Lipton, there’s no need to get fancy with this. And the bag should go in the pot, not where the coffee grounds go. Let it sit for five minutes or so, and then remove the tea bag in stir in one cup sugar (or Splenda) until dissolved. Fill a two-quart pitcher with cold water and pour the hot tea into it. Serve over lots of ice. Do not refrigerate – that makes it cloudy. My husband likes a wedge of lemon in his, but I usually drink mine straight. This is a beverage appropriate for any time of the day, and any season. And yes, McDonald’s does have sweet tea, but I personally prefer Chic-Fil-A’s.
*disclaimer: This is MY sweet tea recipe. It’s not the way my mother makes sweet tea, or my aunt makes sweet tea, or my neighbor makes sweet tea. Everybody has their own recipe. If you don’t like yours or if you’ve never made sweet tea, start with this one and change it to suit your taste. Just don’t add sugar after the tea has cooled – that’s NOT sweet tea.