SWEET ICED TEA
Makes about 1 gallon
(photo on page 23)
16 cups water
4 tea bags orange pekoe and pekoe cut black tea
1½ cups sugar
Garnish: lemon slices, fresh mint
1. In a medium saucepan, bring 6 cups water and tea bags to a boil over medium heat. Remove from heat; cover and let stand for 20 minutes. Add sugar, stirring until fully dissolved. Pour mixture into a gallon-size pitcher, and add remaining 10 cups water. Serve over ice. Garnish with lemon and mint, if desired.
SWEET TEA CAKE
Makes 1 (13x9-inch) cake
(photo on page 25)
1 cup boiling water
4 family-size tea bags iced black tea*
1½ cups granulated sugar
¾ cup unsalted butter, melted
½ cup firmly packed light brown sugar
3 large eggs, room temperature
⅓ cup whole milk, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking
