This traditional Southern-style candy tea recipe got here to us from Cellular, Alabama resident and founding father of the Southern Candy Tea Sip-off, Jay Bob Grelen. On sizzling days, Grelen downs between one and two quarts—with gusto. “I’m a Southern Baptist,” he says, laughing, between seeps. “I can’t drink, can’t cuss, can’t dance, and might’t go to Disney World. All I’ve left is good tea.” Grelen favors Hill + Brooks quart-sized tea baggage for his recipe, however different manufacturers of black tea could also be substituted. For extra recommendation on how one can brew iced tea, take a look at our complete information, right here.
Featured in “True Brew.”
Candy Iced Tea
All through the South, candy tea is nothing to be taken evenly—most households have a most well-liked recipe, that is ours.
Yield: makes 1 Gallon
Time:
10 minutes
Elements
- 2 quart-size tea baggage (or substitute 5 single-serve tea baggage), ideally black tea
- 2 cups sugar
- Lemon wedges, to serve (non-obligatory)
Directions
- In a medium pot over excessive warmth, carry 1 quart of chilly water to a boil. Add the tea baggage, then instantly take away the pot from the warmth. Put aside to steep at room temperature for 4 minutes.
- In the meantime, in a half-gallon pitcher or jar, stir collectively 1 quart of chilly water and the sugar. Take away and discard the tea baggage, then pour the new tea into the pitcher. Stir till the sugar is dissolved. (Including the new tea to the chilly sugar water, reasonably than the opposite method round, helps maintain the tea clear and preserves its taste.) Refrigerate till chilled.
- To serve, pour over ice and garnish with lemon wedges, if desired.
