- 7 Tetley Tea Bags
- 1/2 Fresh Lemon
- 1 Cup Sugar
- Pinch of Kosher Salt
- 4 Cups Water
- Ice (42 Cubes From a Tray)
- Favorite Pitcher
Bring 4 cups of water to boil in a 4 cup capacity pyrex measuring cup. I like to use the electric kettle–awesome little gadget! Add the 7 Tetley tea bags and pinch of salt (salt nixes any bitterness). Allow to steep for a full 5 minutes then discard the tea bags. I like to save them, along with coffee grounds, for natural soil fertilizer. Just make sure you remove the metal staple. One day, all the tea companies will be on board with making tea balls without metal.
While the tea is still hot in the pyrex cup, add the sugar & stir until completely dissolved.
To your pitcher, add about 3 trays (42 ice cubes) full of ice. Pour the hot, sugared tea over the ice & vigorously stir until the tea is ice-cold. This prevents the tea from “cooking” any further from the heat, as opposed to waiting until it’s cool. Also…another trick I learned about cloudy Iced Tea: When it’s refrigerated too soon before it’s room temperature it oxidizes. People say it doesn’t affect the taste, but I disagree. My method of pouring strong, concentrated tea over ice eliminates this.
Now for the lemon…
Get a small strainer…if you don’t have one, get one! Or use cheesecloth. Don’t skip this step! Squeeze the juice of half a lemon over the strainer & into the Iced Tea – stir vigorously. Some people like to leave the pulp & spent lemon right into the tea, but I find that the oils from the rind seep into the tea & make it bitter. If you’re serving this for a picnic or party it’s okay to slide lemon slices down the inside of the pitcher for pretty aesthetics. Trust me…this tea may be a little sweet for some tastes, but it’ll be gone before you know it!
I hope you enjoy my Sister’s Iced Tea as much as I’ve enjoyed sharing it with you. Please leave me comments on how your tea came out!