Thursday, February 15, 2007
Tales from the Kitchen Classic: Perfect Iced Tea for a Crowd
Originally posted July 28, 2005 to Tales from the Kitchen
I like to use flavored teas, like ginger peach or plum, but plain tea is fine. I also like the tea pre-sweetened, you can leave out the sugar if you don't.
4 1/2 cups water
1 - 1 1/2 cups sugar (depending on how sweet you like your tea - I find that with fruity teas, reducing the sugar is better)
12 tea bags
12 cups cold water
Bring 4 1/2 cups water and sugar to a boil. Add tea bags and remove from heat. Allow to steep for 15 minutes. Remove tea bags without pressing them (to prevent bitterness). Pour into a pitcher that will hold a gallon or more, and add cold water. Allow to cool at room temperature, then refrigerate until cold. Serve over ice, with mint sprigs and lemon wedges as garnish.
Update: I know that I am committing not one, but two heresies in this recipe. Not only do I pre-sweeten the tea, but I use flavored tea. Much like so many hard and fast rules about taste, I find that the only people who care about this are those who take delight in rapping people on the knuckles over the rules. Everyone I know who enjoys iced tea, with the exception of one family, has loved this. I most often use the Republic of Tea's Ginger Peach when I make it. I think I will make some today, in fact.
I like to use flavored teas, like ginger peach or plum, but plain tea is fine. I also like the tea pre-sweetened, you can leave out the sugar if you don't.
4 1/2 cups water
1 - 1 1/2 cups sugar (depending on how sweet you like your tea - I find that with fruity teas, reducing the sugar is better)
12 tea bags
12 cups cold water
Bring 4 1/2 cups water and sugar to a boil. Add tea bags and remove from heat. Allow to steep for 15 minutes. Remove tea bags without pressing them (to prevent bitterness). Pour into a pitcher that will hold a gallon or more, and add cold water. Allow to cool at room temperature, then refrigerate until cold. Serve over ice, with mint sprigs and lemon wedges as garnish.
Update: I know that I am committing not one, but two heresies in this recipe. Not only do I pre-sweeten the tea, but I use flavored tea. Much like so many hard and fast rules about taste, I find that the only people who care about this are those who take delight in rapping people on the knuckles over the rules. Everyone I know who enjoys iced tea, with the exception of one family, has loved this. I most often use the Republic of Tea's Ginger Peach when I make it. I think I will make some today, in fact.
Labels: Homemaking, Recipes, Tales from the Kitchen
