modern sweet tea for a modern southern miss
August 19, 2007, 10:06 pm
Filed under: in the kitchen

Modern Sweet Tea

In celebration of my favorite online editorial posting an article about the drink of the motherland, also in celebration of trading some tomatoes for a grocery bag of organic lemons, and also in celebration of a new glass pitcher, I give you MST. No, not Mountain Standard Time. Modern Sweet Tea! That is to say, sweet tea you can drink all day long and never worry about the full cup of sugar per two liters of tea that you would otherwise be consuming. After all, I’m not nearly as active as my tobacco farming ancestors and a girl’s gotta watch her figure.

And as I’m not into migranes or carcinogens along with my tall glass of refreshing goodness, I’m not implying the use of Equal, Sweet-n-Low, Splenda, or other “sweetners” manufactured in a chemistry lab. If you haven’t yet gotten onto the Stevia train, here be the station to hop on board.

Modern Sweet Tea with Lemon

Set a small saucepan full of water to boil. Add 1/3 of a half teaspoon of stevia powder to a large pitcher. Borrow three tablespoons of warm water from the saucepan, add to the pitcher and stir until the stevia is dissolved. Juice one half of a large lemon into the pitcher. Cut the other half into slices and set aside. When the saucepan boils, remove it from heat and add two family size Lipton tea bags. Yes, it must be Lipton. Let steep for 3 minutes – any longer will make the tea cloudy and dark. Remove the bags, add the tea to the pitcher. Add lemon slices, cold water, and ice, until the pitcher is full. Stir well.

If you were making this with sugar, I would spill highly classified information and advise you that it’d taste better if you let it sit a couple of hours in the fridge. But this is stevia, so you’re good to go right away.

Now, pour a glass for you and your neighbor, then go sit out on the front porch and gossip about everyone you know.

2 Comments so far
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Hooray for a good tea recipe! I am not uber-Stevia, but Agave nectar is another OK sugar sub i’ve been wanting to use… I’ll have to give this a try.

Comment by Kristan

ooh. i don’t have any experience with agave nectar. wiki makes it sound good. have to give it a try! web says the substitution for sugar is 1/3 cup syrup per 1 cup sugar. in a pitcher of tea like this, i would have used between 1/2 to 3/4 cup of sugar (my grandmother would have used a cup or more). that ought to help in determining how much nectar to use.

Comment by architheque

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