recipe from Paula Deen’s Southern Cooking BIBLE
Yield: 8 cups
Ingredients:
6 to 7 black tea bags
4 cups boiling water
1 cup sugar
Directions:
1. Place the tea bags in a large heatproof bowl or pot and pour in the freshly boiled water. Let steep for 5 minutes. Fill a large pitcher with 4 cups room-temperature water. Strain the hot tea into the pitcher and stir to combine.
2. In a small, heavy-bottomed saucepan, combine 1/2 cup cold water with the sugar. Simmer until the sugar completely dissolves, about 5 minutes. Pour the sugar syrup into the tea to taste. Refrigerate the tea until nice and cold. Serve over plenty of ice.