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:
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.
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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