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Iced Tea
Ingredients:
2-4 tea bags, depending on the size of your pitcher
1 cup water
3/4 cup sugar
water, boiling & cold
Methods:
1. Choose the tea you want to brew. I went with the teaman's mandarin mango herbal blend.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUtRAerGPTuiSN595UX0-E7VOY4FXRJ8Z4H9kuiTAqsiEfjFuguQU_2i0U13YSl54_JHHvlJea8N9IgPke3C1S-Up59gmYvnIaJWwI7dCPornm6O2_5gWnUDo5Y7JgnQnM0OqTJ_dmXgR/s400/july5+055+(Large).jpg)
Since these tea bags came in a sampler pack, I only had 2 & wound up with about 1/2 a pitcher of iced tea.
2. Boil as much water as your kettle will hold & steep the tea bags in the pitcher.
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3. Meanwhile, make a simple syrup by mixing 1 cup of water & 3/4 cup of sugar in a small saucepan.
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Heat it over medium heat until the sugar is completely dissolved. Remove from heat & allow to cool.
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4. Once the tea has cooled, it's time to figure out how sweet you want it. This is a bit of trial & error, so go slowly. Add a small amount of syrup & cold water, taste, then add more. Repeat until you're happy with the flavour. I needed about 1/2 cup of syrup & 2 cups of water - but this will completely depend on the strength of your tea & size of your pitcher.
Enjoy!
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Variations:
- You could add in some lemon juice (freshly squeezed or not) if you like your tea with a citrus twist.
- If you prefer your tea with milk, try adding it into your iced tea (for an iced chai latte, add milk so that you have equal parts milk & tea - in other words, brew the bags in 4 cups of water & add 4 cups of milk).
- For a mint twist, use fresh mint leaves. Mash them a little with a mortar & pestle (or the back of a spoon) & throw them into the brewing tea (or the simple syrup - you could then use the leftovers to infuse mint into some fresh-squeezed lemonade).
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