A Southern staple year-round, iced tea is super-refreshing in summer months across the country. South of the Mason-Dixon they tend to use Luzianne or Lipton iced tea bags and pour in buckets of sugar, but you can serve any loose or bagged tea iced. (It’s true -- some taste better cold than others -- so experiment before stirring up a huge batch for guests.)
1. Pour 2 cups of cold water in a pot or pan on the stove, and bring it to a boil.
2. Tie together 4 to 6 regular-sized tea bags (or 12 to 18 oz loose tea) and place them in a 2-quart pitcher that can withstand heat.
3. Pour the boiling water over the tea leaves/bags.
4. Let the tea steep for 10 minutes.
5. Remove the tea bags/leaves (don’t squeeze).
6. If you want the tea sweetened, pour in your sugar or sweetener now. Variation: For “Boston Iced Tea,” add two cups of cranberry juice cocktail.
7. Stir in two more cups of cold water (even more if you like a weaker tea).
8. Wait until the tea is room temperature (hot tea in the fridge can turn cloudy).
9. Chill the tea.
Another option is “sun tea”: Plop 4 to 6 tea bags in a 2-quart pitcher of water, cover, and leave in the sun for 3 to 6 hours. Remove it from the sun and refrigerate.
See More: Cooking Q&A , Dinner , Food & Recipes , How to