Few things are more refreshing at a mid-day meal than a tall glass of sweet tea. But too often, what arrives at lunch is an overly bitter glass of brown brew or a pale and watery pour. We like to make our own so we can control the strength and the sweetness. When brewed strong and sweetened, tea can get cloudy, but our friends in Birmingham tipped us off to a secret ingredient that not only cuts the bitterness but also makes clear tea. And it’s already in your pantry (or maybe your fridge): baking soda. Just an eighth of a teaspoon is enough to clarify 8 cups of tea.
8 cups water
2 family-size black tea bags (such as Luzianne)
½ cup granulated sugar
⅛ teaspoon baking soda
How to Make It
Bring water to a boil in a large saucepan over high. Remove from heat; add tea bags, and steep 5 minutes.
Remove tea bags; discard. Stir in sugar and baking soda until dissolved. Chill 2 hours. Serve over ice.
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