Sippin on Sweet Tea

Chris & I have indulged in country living lately, with our big garden, thriving compost bin, and back country camping trips. We’ve even gone to DC’s Country Junction for country line dancing. There are definitely still a few things that we haven’t indulged in YET though… like… homemade peach ice cream… and sweet tea (again, like I hear about in country songs) so…. I FINALLY made some Sweet Tea!! Of course, I tweaked the traditional recipe to fit my liking.
(I hope to make {vegan} peach ice cream before summer comes to an end.)

Sweet Tea

What you need:

• 1 gallon water
• 2 cups raw turbinado sugar
• tray of ice cubes
• 6 teabags orange pekoe tea

What you do:

1. In a large pot, boil the water.
2. When the water comes to a boil, turn the heat off and add the teabags. allow the teabags to steep for 10-15 minutes.
3. Remove the teabags and discard. Pour the raw sugar into the tea and allow to dissolve.
4. After cooling for another 10 minutes, transfer the tea into a pitcher full of ice. Allow to cool in the refrigerator for at least one hour prior to serving.
5. Serve ice cold, garnish with lemon slices.