Tempting Tennessee Iced Tea

Summertime, and the livin' is - spent mostly in a frantic search for another means to stay cool. Cold liquid refreshments top the summit in the "coolness game," and iced tea is perhaps the revitalizing thirst-quenching champion. It's also enhanced with anti-oxidants which give health benefits.

Making good iced tea need not be an off-putting task. Follow this recipe for time-honored southern-style iced tea that's sure to help you shake off the summer swelter.

Start with a clear, clean, gallon container. A glass one is ideal, though a plastic "jug" (some which feature a tap and will sit on a refrigerator shelf) will do. The secret is to make sure it's scrubbed clean with lots of hot soapy water. Rinse the container thoroughly, first in hot then cold water. If the jug has been previously used you may find you need to use baking soda and a stiff-bristled brush to remove old tannin. Failure to do this might affect the flavor of your tea.

Stainless steel tea kettles and pots, or those made from Pyrex glass, are important to use for brewing. Fill one with filtered or spring water and put it on the boil.

While your water is heating, count out 25 to 32 tea bags, depending on the strength of tea you want. After much experimentation I have settled on using "Red Rose" tea, which I find gives superb clarity and flavor.

When counting out the tea bags, gently remove the paper tags from each one and dispose of them. It's OK to leave the strings attached. Be sure none of the bags have ruptured since loose tea in your container may make the flavor bitter. Place the prepared bags aside in another steel or heat-tolerant glass container.

When the kettle or pot has come to the boiling point, pour the water onto the tea bags. Using a large spoon, make sure all of the bags have all been pressed down and are saturated with water. The bags will float back to the surface while they steep and this is OK.

Use a kitchen timer and start timing your tea for 3 to 5 minutes. Again, steeping time will depend on how strong you want your tea. Do not steep beyond 5 minutes, however, as the brew will likely become quite bitter.

While the tea is steeping, prepare another steel or Pyrex pot with a large strainer or colander. When the timer rings, use a slotted spoon to remove the bags from the "liquor," place them into the strainer or colander, then gently press the residual tea from the bags. Toss the bags into the waste bin.

Pour the tea "liquor" into your chosen "jug," then add water until you have a full gallon. Refrigerate the tea promptly until chilled.

Serving tips: Being from the South, I really like "sweet tea," so I choose to use Splenda as a sweetener, adding it to each individual glass to taste. Sometimes I will opt to use traditional cane sugar or "raw" sugar.

Lemon and lime work well in iced tea, and a twist of peel or a slice will add a zing to the tea. You may also squeeze the juice from lemon or lime slices into your tea if you wish.

Kids may enjoy a peppermint stick added to their tea. If you want to get more creative try adding pure vanilla or almond extract to your drink to add a special touch.

Finally, make sure you serve the tea in freezer-frosted glasses. Top with a sprig of fresh mint. Then go outside into the summer afternoon, take a seat on your front porch, and enjoy!