Phil, the preeminent Philosopher Mouse of the Hedge, prompted me to write about sugar.

I use sugar for two things: coffee and sweet tea.

Most Pennsylvanians don’t make sweet tea, so I’ve only had a few years to work on my “recipe.”

However, K says I make the best sweet tea; and no, she’s not just saying that.

So, how do I make my semi-legendary sweet tea? Like this:

I store my sugar in a red canister with a spoon.

Thirteen spoons of sugar go into each batch of sweet tea.

This is the first time I’ve ever actually measured the amount of sugar I use.

By my best guestimate (and using a few converters on the internet), this equals approximately 220 grams of sugar.

Mix this sugar into 8.5 cups boiling water.

I always use this flowered pitcher.

This is our most-used wedding present.

Add two family-sized tea bags and let sit 45 minutes.

Transfer to a larger, refrigerator-safe and tea-appropriate container.

Top with cold water (about 4.5 cups) and mix thoroughly.

Refrigerate until ice-cold and enjoy!

---

Have a suggestion for a poem, photograph, or future post?

Drop a note in the prompt box!

Don’t forget to follow me on:

Facebook – where I share news stories, articles from other blogs, and various and sundry miscellany that happens to catch my eye. It’s stuff you won’t see here! Well, mostly.

Instagram – where I show you my Life in Motion and share quotes and such. The widget only shows my last three photographs – don’t you want to see them all?

Twitter – where you can see my thoughts in 140 characters or less. Also, funny retweets.