Summah-tiiiiiiime...
and it’s still unusually cool
Nevertheless I’m gonna share my favorite summer treat:
1.25 quarts pretty darn warm H2O [not boiling!]
12-14 Earl Grey tea bags [I use half decaf—but I’m just a pansy]
3/4 cup fresh lemon juice [it might take 6-7 lemons—nice, round, heavy ones]
1 scant cup sugar [Baker’s sugar is my fave but regular is just fine]
Plop teabags in water. Go away. Come back later and the tea will be very dark and the water room temp. Pull the tea bags out and --gently-- drain some of the water out. The more you squeeze, the more bitter, baggy taste you get. Toss bags—buh bye. [or chill and place on eyes while having a nice lie down]
Set up your cup measure and a strainer—preferably not a fine tea strainer but something that will prevent the lemon seeds from falling in the juice. Bits of pulp add to the flavor—seeds, not so much.
Roll the lemons *hard* on the cutting board surface to release the juice. [or pop ‘em in the nuker for about 10 seconds, then roll] Halve and juice the lemons. [I use a juicer, which is actually a ribbed metal cone with a handle. great tool.]
Exact measurements aren’t that important—“to taste” is my guideline.
Add lemon juice to tea. Add sugar and stir til dissolved. Taste. It will be very sweet but the cold will make it taste less so. [for those who like “sweet tea,” there ya have it]
Here’s the fun part: Get yourself this little dandy, pour the tea in, and in 20 minutes you’ve got sorbet to die from for.
Alternately; freeze tea in the smallest cubed ice trays you have and process frozen tea in the food processor. Or put cubes in a Zippy and Hammah til thoroughly shattered—like ya would a monkey.
Different textures—all goooood.
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