Instant Iced Tea
- 1/2 cup instant tea
- 1 gallon water
- 1/4 to 1/2 cup sugar, depending on the sweetness you prefer, optional
- 2 to 4 tablespoons lemon juice, optional
Fill a gallon-sized pitcher half full of water. Add the tea, plus the sugar and lemon juice if you’re using them. Using a long spoon or spatula stir until the sugar and tea dissolve completely. Add enough additional water to fill the pitcher. Chill until needed. Serve over ice.
Makes 1-gallon or 8-servings; 2-cups each.
This is strong tea, meant to served over ice that will melt and dilute it perfectly. If you prefer tea that’s not quite so strong then use 1/3-cup of instant tea per gallon of water.
I usually use the smaller amount of sugar as a compromise between my preferred—unsweetened—and my family’s favorite—sweet tea. If you like your tea really sweet then use up to a full cup of sugar to sweeten a gallon of tea.
My local supermarket (Kroger) sells instant tea in their lowest price discount brand. This makes it very affordable, only slightly more expensive than teabags. Instant tea is much faster and easier to make in a rush than brewed iced tea and tastes almost as good, especially if you prefer very sweet tea. Of course, you may use your favorite low calorie sweetener in place of the sugar called for above, if you like.
Per 2-cup serving: 30 Calories; 0g Fat; trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 1/2 Other Carbohydrates. (Assuming 1/4-cup sugar and 2-tablespoons lemon juice.)