If you’ve ever been to the South, you know that when ordering tea there, it’s not really necessary to specify iced. Or sweet. And it can’t possibly be too sweet! Read on for some tea tidbits from the 1996 Old Farmer’s Almanac.
Iced Tea: The Table Wine of the South
Super Sweet
Few tea traditionalists complain of tea that’s too sweet. They put the sugar in while the tea is hot for sweet saturation throughout and because less sugar is required if it is made that way. When sugar is added, swirl the tea in the pitcher several times. For a glass of tea, put in sugar first, swirl several times, and then drop in ice cubes.
Sweet Variations
- Here are some ideas for nontraditionalists:
- For an unorthodox approach to sweetening tea, add a spoonful of your favorite jelly or preserves to a cup of hot tea, then pour over ice.
- Sugared glasses add a sweet touch¾just dip the rim in lemon juice, then in sugar.
- Serve tea in a watermelon-boat punch bowl. After making the boat, fill it with a delicious drink by blending the watermelon pulp (no seeds, please) with a pitcher of iced tea brewed double-strength. Add lemon juice to taste.
- Chill tea with frozen cubes made from your favorite fruit juices such as guava, apple, mango, and green grape.
- For fruity tea pops, fill plastic ice molds two-thirds full with cut-up berries, melon, or citrus fruit. Pour in sweetened tea to cover pops. Place holder in pops. Freeze for at least 4 hours.
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