Tuesday, 20 June 2017 18:03

Susan's Iced Tea

*Dear Reader: Please note that this recipe is meant to accompany my article called, "Eating at Bea's."  I'm not much of a cook, but the Guardian's "We like to eat" section usually includes a recipe of some sort.

Susan's Iced Tea (As Made by her Mother Doris)

Get a pot as big as you can find (a gallon or more should suffice).
Fill the pot up about 3/4 full with water.
Put the pot on the stove and bring water to a rolling boil.  (This will require you to turn the stove (hob) up to high, whichever way your particular stovetop works).
When the water starts boiling, turn the stove back off.
Throw in 8-10 tea bags, according to how strong you like your tea.
Let the tea get to the strength you want. Weaker tea is generally caramel coloured. Really strong tea is the colour of tar.
Slowly stir in sugar. Generally, start with a 5 lb bag, then sweeten to taste.
Make sure the sugar is dissolved. There's nothing worse than sweet tea with sugar that has sunk to the bottom.
Helpful hint: When you reach the sweetness of maple syrup, you've reached sweet tea perfection!
Now, pour it in a really big jug, or several jugs depending on the size of pot you used.
When the tea is ice cold, pour it into a Mason jar or other drinking vessel, whichever kind you prefer.
Tip for folks not from the American Deep South: Real ice tea has LOTS of ice in it.  There's a reason we call it ice tea (or iced tea as they say in the UK).
Now, lie back, and enjoy your diabetic coma.

Please note: Southerners like to embellish and exaggerate, so please don't report me to the sugar police. Frankly, I can't afford another fine and am too busy to do the jail time. 

Published in May-July