Sweet Tea

Ever since I saw Robert Irvine make sweet tea on Restaurant Impossible about three or more months ago, it's been in the back of my mind to try and make it myself. Well, the episode aired again! It was like a reminder that I had to try... So here goes my sweet tea recipe:

Seep two Lipton decaf tea bags in 16 oz of hot water. Add 16 oz of cold water and let it steep for 3 to 4 hours. I found that it was easier to make this tea in a pre-measured tall plastic container that was marked "32 oz" specifically for fluids.

After 4 hours, remove the tea bags or your tea might taste bitter.

Make simple syrup. I usually make mine with equal parts of water and sugar and let the sugar dissolve over heat. For 32 oz, use 1/2 cup water with 1/2 cup regular granulated white sugar. Depending on your heat, the sugar will dissolve and as soon as the granules are all dissolved, I add 1/2 T of sugar "for good measure." Not sure why, but it seems to make it just the right amount of sweetness and takes away any bitterness. Turn off the heat.

Let the syrup cool and then mix with the tea. Shake your container well to ensure the tea and the syrup mix well. Refrigerate until ready to serve or serve over ice.

For a twist on this tea, you can add 1 tennis ball-sized peach, pureed with 1/4 c water in a blender. This will give you peach iced tea! Some online recipes ask you to add peach nectar, but if you can add fresh peaches, it tastes better.

Enjoy!