Ice Tea

Simple Syrup:

1 cup sugar

1 cup water

Heat water in microwave or stovetop, but do not boil. Stir in sugar until dissolved. Let cool.

Ice Tea:

4 regular size teabags or 1 large "family size" teabag to one cup of hot, but not boiling, water. Let cool.

Pour simple sugar and tea into a half gallon pitcher filled with ice. Add water to top.

Tips and Tricks:

• During the summer, when I always have a pitcher of lemonade and a pitcher of ice tea in my refrigerator, I will make several batches of simple syrup at the same time. I line up quart sized mason jars, and put a cup of sugar and a cup of water in each. Then I microwave them one at a time and leave them on my stovetop to cool down. They store in the refrigerator for a week or longer. When I want to make ice tea, I fill a pitcher with ice, add the strong tea, the simple syrup, and fill the rest of the way with cold water.
• Experiment with flavors and types of tea. Make by the  glassful, and substitute honey, agave, or brown sugar for white sugar.  Brew up some chai with honey and milk, delicate green tea, jasmine, orange, or one of the many varieties of herbal teas for a refreshing change of pace.
• Add mint leaves, lemon, raspberrys, or peaches to your tea.
• Buy a few bottles of coffee flavorings at TJ Maxx or Ross. Add a few drops to your ice tea.
• Reuse! I love Mango tea in k-cups, but to save money I brew the same k-cup two times at the highest setting. You can reuse tea bags and loose tea as well.
• To make Sun Tea, add your teabags to a clear pitcher and set out in the sun early in the day. Let steep for several hours. Add simple syrup and chill in the refrigerator until dinner. Serve over ice.
• When you make ice tea or lemonade, fill an ice cube tray with the beverage. Then use those ice cubes when serving and you won't water down your drink.