Gut Rumbles
 

July 17, 2005

enough bullshit!!!

How many of you people actually KNOW how to make genuine Southern iced tea? I do, and I'm thinking seriously about submitting my formula to next week's Carnival of the Recipes.

Lawd knows, a LOT of people DON'T know how.

Comments

Pot full of water. Bring to a boil. Throw in 6 or 7 teabags. Take off heat and cover. Steep for 15 to 20 min.. 2 and a half fingers of sugar in pitcher. Dump tea in pitcher sans bags. Top with water to fill. Serve hot in a glass packed to the brim with ice.

Oh yeah dont use that Fluzyann shit.

Posted by: Ironnerd on July 17, 2005 09:28 PM

Damn few Americans know how to make tea. Period!

Ironnerd there is pretty close.

The shitheads in restaurants who bring you a pot of hot water with a teabag next to it should be dragged off and shot. The hot blooded will shoot them in place as an example and leave the dragging off to others.

Posted by: StinKerr on July 17, 2005 10:07 PM

It's allllll about the sugah baybee

Posted by: Blondage on July 17, 2005 10:07 PM

Lemon is there to cut the nasty water and balance the alkaline detergent that the lazy dishwasher couldn't be botherd to rinse.

Posted by: Ironnerd on July 17, 2005 10:49 PM

Tea bags? What the hell is that? Well, I do have to use them now, that it's so hard to find loose tea. A good glass of tea is strong nough so ya can't see the ice, sweet nough to pour on flapjacks!

Posted by: Kenway on July 17, 2005 10:56 PM

2 cups sugar to 3 quarts tea....serve with homemade pinto beans and cornbread...now that is a glass of Southern Ice Tea.

Posted by: mountainmama on July 17, 2005 11:03 PM

Every now and then, as in WHEN I'M FUCKING THIRSTY, I make ice tea over here. This in a land that, if you could FIND a gun, you'd be dragged off and shot for doing so. I've gotten quite a stout handful of friends here who don't object and actually go for a second glass. Not all though. One guy actually made the sign of the cross, muttered something about my heathen ancestry, and grabbed a beer from the fridge. We're still friends.

BTW, my method is pretty close to ironnerd's, except I sugar to taste - it depends on which tea I'm using. Usually, it's just short of sickening sweet.

Posted by: James Hooker, stranger in a strange land on July 17, 2005 11:29 PM

Whilst visiting my brother in SC, I tasted a few glasses of "Southern Iced Tea".

Do you add the tea just to give the libation a brown color?

Hell, any retard can pour a pound of sugar and some brown food coloring in a pitcher and make "Southern Iced Tea".

Posted by: rightisright on July 17, 2005 11:36 PM

No idea how to make it. I'll admit that. All I know is that sweet tea is the best damn thing about going south.

Posted by: Alli on July 17, 2005 11:38 PM

I have a coffee pot dedicated to making tea. Here's the best tradeoff between quality and convenience I've discovered so far... I drink a gallon every two days, so making tea gets tedious.

But I must.

Two (2) Luzianne family sized tea bags.

Put tea bags in coffee maker.

Run a full pot of water (.5 gallon) through it.

Put 1.5 cups of sugar into gallon pitcher (sweeten to taste... 1.5 to 2 cups per gallon is my taste)

Pour the .5 gallons of hot tea into the pitcher.

Repeat once (except don't add more sugar).

Refridgerate.

Posted by: GORDON on July 18, 2005 01:50 AM

I prefer to make some tea, cook up some simple syrup (to be extra sure the sugar is dissolved right), mix, and serve over ice...

Posted by: Princess Cat on July 18, 2005 03:38 AM

I put the tea bags in the water than bring it to a boil..I take it off the heat and let it steep for a while....I don't add cool water 'till I've mixed the tea and sugar together and sometimes I add a pinch of baking soda to darken the tea a bit.

Posted by: Sandy on July 18, 2005 03:51 AM

I take cold water, add sugar to taste (about 1 cup for me works), put in about 6 or 7 tea bags and bring to a boil. Let it sit for about 15 or 20 minutes, pour it in the pitcher with water and ice. But hey, Rob, I bet everyone would sure welcome seeing your recipe in the carnival!!

Posted by: Michele on July 18, 2005 04:23 AM

I have family in Georgia and when my nephew came to visit he showed me how to make tea. It's funny when we would go out he'd ask do ya have sweet tea. I'd laugh and tell him honey we're in Oregon they don't even know what sweet tea is. I did make a slight change to his sweet tea instead of 8 bags of lipton tea I do 4 and 4 double black chi tea bags. Not the same as ya'll southern sweet tea but mighty tasty.

Posted by: Trish on July 18, 2005 04:35 AM

Sugar in iced tea?? What an abomination!! This damn Yankee takes his coffee black and his tea straight up. The way God intended it to be! Seriously, years ago while heading for Fla stopped in Georgia for a bite to eat and a glass of iced tea. Took a sip and almost lost it right there. Southern memories were great, cept for that tea incident. Yeck!!

Posted by: terry on July 18, 2005 06:26 AM

For the best ice tea, y'all make a SUGAR SYRUP on the side.

Then you add the syrup to the ice tea to sweeten it. That way you get all the sugar crystals SMOOTH!

Posted by: Maggie on July 18, 2005 07:37 AM

Lets not forget what Dolly said: "Iced Tea is the house wine of the South."

Posted by: Pawpaw on July 18, 2005 09:19 AM

4-5 'family sized' luzianne tea bags in a quart mason jar. Microwave 5-6 minutes (don't let it boil over, but get it right on the edge of boiling)

Let steep for a bit while making your fried pork chops to go with the Lima beans with ham hock you put on last night.

Pour the above tea extract into a clean gallon pickle jug, add 1.5+ cups of sugar (we use closer to 2) and mix in well while the water is still hot/warm.

Fill jug with cold water, stir well. Serve in a quart mason jar over ice along side your fried pork chops and lima beans.

Man I'm hungry.

Posted by: Buddy on July 18, 2005 09:51 AM

Dump a cup of suger into a 2 quart pitcher. Add hot water to cover, and stir until dissolved. Add one Lipton pitcher size cold brew tea bag, and fill pitcher to the 2 quart mark. Let it sit in the refridgerator overnight, and it'll be ready to drink the next day. Leave the tea bag in, this stuff improves with age.

Posted by: John Stephens on July 18, 2005 11:39 AM

Count me in - i only make and DRINK homemade southern tea - the bottle stuff tastes like crap.

Posted by: VHMPrincess on July 18, 2005 11:42 AM

2 bags of Red or Raspberry Zinger Tea
4 to 6 bags of your favorite hot tea (Irish Breakfast Tea (that's the 4 bags) or Lipton (that's the 6 bags))

Boil 1 Quart of water and pour over tea bags into a 2 Quart Pitcher.

If you like sweet tea add the cup of sugar or simple syrup now.

Steep until you can't wait any longer. Fill the pitcher with 1 tray of ice cubes and then more cold water. Refrigerate and drink...you'll be up for a few hours after this....

Yummy!

Posted by: Michael in Ohio on July 18, 2005 01:47 PM

I bring a sauce pan of water to a boil, add tea leaves and turn the heat down to a simmer for a few minutes. Strain the liquid through a tea strainer-yeah, they still make these things-into a gallon fruit jar and add well water until the color suits me.

Can't use sugar anymore so sweeten to taste with the articicial shit that tastes like sugar-not the sweet and low that taste nasty. Prefer ice chipped from a blockover ice cubes but what the hell as long as it is stong, sweet, and cold. Lemons are for pansys and anybody that would use a straw to drink ice tea would sip something else--

Posted by: GUYK on July 18, 2005 02:34 PM

That guy's wrong. Luzianne is the only tea that doesn't cloud up. The difficult thing isn't making good sweet tea at home. Anyone whose parents were born in Wilcox County, GA, can do that. The challenge is finding good Southern sweet tea in a restaurant. And for my money, there ain't no better iced tea in the restaurant world than at Bojangles. If they don't have 'em where you are (I'm in NC), I feel sorry. They also make the best damn Southern fried chicken you can buy. The best tea I ever had was a the fish camps on the backwaters of the Chattahoochee River in Alabama, near Phenix City. It was so sweet a spoon would stand up in it all by itself.

Posted by: rivlax on July 18, 2005 04:51 PM

rivlax, I agree with you about th Bo but Luizianne being the only one that doesn't cloud up. Do you belive everything the marketers tell you? I've never had had mine cloud up but then again I've never changed my grandmothers method or used anthing other than well water. Maybe thats it but I have also used cheap shit and expensive TGFOP or GFBOP1 type stuff so I don't think its the tea. I will drink anything once.

Try Red Rose Tea or American Classic Tea which is grown near Charleston SC, I've not been in a grocery store in NC/SC that didn't carry Red Rose. American Classic is making a slow come back since being bought by Bigelow but is avaliable on the net. It can also be bought by the loose pound in some places in the lowcountry. Both come up as the no. 1 hit if you google them.

Posted by: Ironnerd on July 18, 2005 10:13 PM

I realize this is an old subject but I just had to offer up my own recipe, since I have spent many hours perfecting the perfect glass of sweet tea and consider myself an expert on southern tea. LOL
People who aren't from the south don't understand the importance of sweet ice tea or why we hold it in such high regard. As the weather gets warmer in late Spring, our local newspaper dedicates an entire page to sweet tea, offering up a few favorite recipes and usually claims Lizard's Thicket restaurant has the best.

I never use Lipton. It leaves such a bitter aftertaste.
Vesper loose tea is my favorite but I can't find that brand anymore. Ironnerd mentioned American Classic which is my number one choice for tea bags. I didn't know they also made loose tea. I would love to find that in SC. I buy Tetley of American Classic.

I use 3 family size bags or 9 small bags to a gallon.

Fill a small pot with water. Add tea bags when it starts to boil. Turn burner off and cover with lid. Let steep for about 2 minutes, then add a tiny pinch of baking soda, no more than an 1/8th of a teaspoon. Replace lid and let steep for 15 minutes. Add a heaping cup of sugar (about a cup and a 1/4th) to a 1 gallon pitcher. Pour tea over sugar while it's still hot and stir til disolved. Fill pot with cold water and pour into pitcher, pressing tea bags with spoon to get all the tea out. Fill pitcher 3/4th's full with water and fill the rest of the way with ice cubes.

It's best when completely chilled because that's when it reaches it's full flavor, so it should sit in the frig for several hours. I find it best to make my tea just before I go to bed. If you try this recipe just once, you won't be disappointed. :)


Posted by: 3/4th's southern on May 13, 2008 09:11 AM

I do not believe this

Posted by: fornetti on August 31, 2008 08:22 AM
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