Sweet Teas

• 12 bags black tea
• 1-3/4 cups sugar
• 1 lemon, thinly sliced
• Mint sprigs (optional)
• Ice

Prepare the tea up to two days in advance.
In a large pot, bring 2 quarts water to a boil. Add the tea bags, cover and steep for 15 minutes; discard the tea bags. Add the sugar and lemon slices and stir until the sugar is dissolved. Transfer the tea to a 1-gallon pitcher. Stir in 7 cups cold water and the sprigs of mint, if using. Refrigerate until chilled; serve over ice.

• 3 family-size tea bags
• 1/4 teaspoon baking soda
• 1 to 1 1/3 cups granulated sugar

Bring 4 cups of water to a boil. Add a pinch of baking soda to the water and add tea bags. Remove from heat, add sugar and cover. Allow to sit for at least 10 to 15 minutes. Pour into a gallon pitcher, then fill with cold water. Refrigerate.
The baking soda takes out the bitterness and darkens the tea. It does not change the taste.

• 7 cups water
• 6 orange pekoe tea bags
• 1 1/2 cups sugar
• 1 1/3 cups freshly squeezed lemon juice
• 1 cup Bacardi 151 or other high-proof golden rum
• Fresh mint sprigs, for garnish

Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
Serve over ice, in tall glasses garnished with mint sprigs.