Té Dulce Clásico del Sur
Bebida20 min8 porcionesFácilSobre 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
In a medium Saucepan, bring 4 cups of Water to a full boil over ^[high heat].
- 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
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
Remove the Black Tea Bags by lifting them out gently and letting them drip naturally. Again, do not squeeze. Discard the bags.
- 5
Pour the hot brewed Black Tea concentrate into a large Pitcher (Large). Add the simple syrup and stir to combine.
- 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
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
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.
