Not me. It's getting chilly, and now I want sweet tea. (Also, I can't buy coffee yet. Payday's not for a while.) (Anyway, if there are any Aussies reading this blog, this post should be right on time for your spring- and summer-time.)
So here's my recipe, adapted from Paula Deen. (Hers is too sweet.)
Krista's Sweet Tea
- Bring to a boil 2 cups water in medium saucepan. As soon as it boils, take it off the heat, put two family-size teabags in, cover, and let steep for 10 minutes or so.
- In two-quart pitcher, dissolve 1/3 cup sugar in some hot water. Tap water is fine.
- When the tea has steeped, pour it over into the pitcher. Stir.
- Fill the pitcher with cold tap water.
- Serve over ice.