Southern Sweet Tea

Simple syrup

4 cups sugar

2 cups water

Tea

About 15 cups water, divided

8-10 regular-sized or 3 "family-sized" bags orange pekoe tea

For the simple syrup: Pour 2 cups water and 4 cups sugar into a saucepan and stir together. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and set aside.

For the tea: Strip tags from the tea bags, and tie strings to the handle of a wooden spoon, near the spoon's scoop. Bring 4 cups of water to a boil in a saucepan. Turn off the heat, and place the tea-tied wooden spoon in the pan. Once it's suitably darkened, and still hot, pull out the spoon. (Refrain from squeezing the tea bags, as that clouds the tea.)

Stir 1 cup simple syrup into the tea until it's thoroughly blended (taste for sweetness desired). Pour the mixture into a 1-gallon glass or metal pitcher, and fill to the top with cool water. Stir, and chill in the refrigerator. Pour the remaining simple syrup into a glass jar, and cover and save for the next batch.

Fill a tall glass two-third with ice. Pour cooled tea into glasses; serve with lemon slice if desired.

Serves 16.

Chef Diane "Lady Dee" Davenport, Mint Julep, Palatine