Failproof Iced Tea

"Adding baking soda prevents any bitterness."
 
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Ready In:
30mins
Ingredients:
4
Yields:
1 gallon
Serves:
8
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ingredients

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directions

  • Bring water just to a boil but DO NOT BOIL.
  • Add baking soda and tea bags.
  • Remove from heat Cover.
  • Steep 10-15 minutes.
  • Pour into a gallon pitcher.
  • Add sugar (you can add an additional 1/3 cup, if desired).
  • Stir well.
  • Fill with cold water and refrigerate.
  • Adding the baking soda prevents any bitterness and darkens the tea.

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Reviews

  1. Yum, yum, yum!!!!! I will never use another method again!!!!!!!!!!!!!! Thank you! Thank you! Thank you! Hehe! BTW, I used Splenda instead (free samples are the BEST!) and it really didn't make any difference, but made my family happy. Thanks again!
     
  2. I am amazed! Each time I made tea, it always had an bitter aftertaste. But, not anymore! This sweet tea was perfect! Thanks for helping me make drinkable tea again!!
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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