The Rookie Cook

The Coke versus Pepsi clash is relatively new on the scene. When it comes to American summertime beverages, the “sweet or unsweet” iced tea feud stretches back before the Not So Civil War Between the States to Free the Slaves. South of the Maxon-Dixon line, sweet tea rules. According to Georgia State Rep. John Noel, in fact, sweet tea should be defined as “iced tea which is sweetened with sugar at the time that it is brewed.” (Noel’s House Bill 819 was his 2003 April Fool’s attempt to require all Georgia restaurants to serve sweet tea.)

Why add sugar to tea as it’s being brewed? What’s wrong with adding it after you’ve poured yourself a tall frosty glass of the South’s favorite house wine? Well, sugar doesn’t really dissolve easily in cold liquids, and the whole point of iced tea is that it’s, y’know, cold. If you want to customize the sweet level in your iced tea, you’re better off making a simple syrup with mint and lemon flavor:

• 1 cup sugar
• 1 cup water
• Freshly squeezed lemon juice (about half a lemon’s worth, or a couple teaspoons if you’re using the green bottle)
• A few sprigs of fresh mint

In a saucepan, add the sugar, lemon juice, and mint to the water. Dissolve the sugar in the water over medium heat, stirring frequently. If mint and lemon don’t thrill your taste buds, leave ‘em out in favor of plain ol’ sugar water. If your taste buds long for something more exotic, try substituting a small piece of peeled ginger for the lemon and mint.