"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sweet Tea Recipe

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This recipe for Sweet Tea, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irma Woods
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. of Sugar or 1 c. of Splenda
4 small Tea Bags or 2 large Tea Bags
1 Tea Pot (used only to boil tea in)
1 2-quart Pitcher
1 Stirring Spoon

Directions:
Directions:
Put water on to boil in tea kettle or pot but make sure that the tea kettle or pot has been used only for tea that nothing else has been cooked in it - no coffee - nothing but tea - this enhances the tea taste. Place either the 4 bags of tea or the larger 2 bags of tea in the water. Bring to a boil (only to a boil) then set off the burner to cool. Put water in the pitcher (about 1/3 full) and add cup of sugar or cup of Splenda. When boiled tea has cooled down enough not to break (glass pitcher) pour into the sugar or Splenda water and stir. Put ice in a glass and pour tea in and enjoy. It is important to pour the tea in while tea is still warm to get the sugar or Splenda to mix well with the tea - the flavors blend better.

Number Of Servings:
Number Of Servings:
4 to 6 people
Personal Notes:
Personal Notes:
Can't get sweet tea up north nor west of the Mississippi River unless a Southerner has been uprooted or sent the recipe - at least that's what I am a guessing. Also, can't get it overseas. I carry my tea bags when I travel in the states and when we are hunting, I usually carry my tea pot and the sugar and splenda with me! It's amazing how the small comforts you are used to make you feel more at home!

 

 

 

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