National Iced Tea day was a few weeks ago, but it’s just starting to warm up here in LA. I know that everyone else in the country is being stifled under super-hot hot heat, so I wanted to re-post a recipe I did last summer, for a different kind of sweet tea.
Seeing as how I’m marrying a Texan, I’ve gotten a crash course in sweet tea in the past few years. I drink tea “like a Yankee,” David says. I like my tea bitter AND with lemon. He, on the other hand, makes some epic sweet tea. It’s a process. I process I still do not know.
But I do know how to make syrups. And so, I decided to make a tea-flavored syrup to be added to club soda for a sparkling riff on sweet tea!
- 2 cups strongly brewed Earl Grey Tea. I really like Twinings, as I find it to just have that authentic bergamot flavor.
- 1 cup sugar
- Boil the tea and sugar until reduced by half
- Cool completely
- Store in an airtight container for a few days
And here’s what I did with it: Sparkling Sweet Tea: Add 1/4 cup Earl Grey Syrup to a tall glass…
Now, this tea isn’t for the diabetic in your family– you’ll notice that it sunk to the bottom of the cocktail and didn’t blend with the club soda until I mixed it. This is straight-up syrup, that would probably also be very good on top of vanilla ice cream!