May I Borrow a Cup of Sugar?

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!

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