Sobre esta receta

Un clásico atemporal del Sur — té negro rico, perfectamente endulzado y servido helado. Este método infalible utiliza una técnica simple de infusión en caliente y jarabe de azúcar para garantizar un té cristalino que nunca es amargo ni turbio. Es el tipo de té dulce que tu abuela aprobaría: suave, refrescante, y profundamente satisfactorio en un día caluroso.

Instrucciones

1. 1

   In a medium saucepan, bring 4 cups of water to a full boil over ^[high heat].

2. 2

   While the water heats, make the simple syrup: combine 1 cup granulated sugar and 1/2 cup water in a small saucepan over ^[medium heat]. Stir constantly until the sugar is completely dissolved, about 3–4 minutes. Do not let it boil. Remove from heat and set aside.

3. 3

   Once the water reaches a full boil, remove the saucepan from heat. Add the black tea bags, gently submerging them. Do NOT squeeze the bags. Let them steep for exactly 5 minutes — no longer, or the black tea can turn bitter.

4. 4

   Remove the black tea bags by lifting them out gently and letting them drip naturally. Again, do not squeeze. Discard the bags.

5. 5

   Pour the hot brewed black tea concentrate into a large pitcher (Large). Add the simple syrup and stir to combine.

6. 6

   Add the 4 cups of cold water to the pitcher (Large) and stir well. Taste and adjust sweetness — add more simple syrup if desired.

7. 7

   Let the black tea cool to room temperature (about 20–30 minutes), then refrigerate until fully chilled, at least 1 hour. For best results, chill overnight.

8. 8

   Fill tall glasses with ice. Pour the chilled sweet black tea over the ice. Garnish with a lemon slice and a sprig of fresh mint if desired. Serve immediately.