Southern Sweet Tea
(adapted from recipe from Jay Rathmann, owner/chef, BJ’s Nevada Barbecue Co. in Sparks. Makes ½ gallon)
3 cups boiling water
3 regular-sized black or orange pekoe tea bags
½ to ¾ cup cane sugar
5 cups cold water
Ice cubes
In a saucepan, pour boiling water over tea bags. Set aside and let steep 5 minutes. Remove tea bags. In a large pitcher, place sugar and pour warm tea over it, stirring until sugar is dissolved. Add 5 cups cold water and stir until mixed. Chill in refrigerator for several hours and serve in tall glasses over ice cubes.
