Katies Sweet Tea Recipes

Steps:

• Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
• Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
• Preheat oven to 425 degrees F.
• Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

Steps:

• Pour the lemonade into ice cube trays. Add 1 mint leaf to each cube. Freeze for at least 2 hours or overnight.
• Divide the lemonade ice cubes among 6 tall glasses. Pour the vodka over the ice cubes and top with Sweet Tea. Finish with a straw and a mint sprig.
• In a medium pot over high heat, bring 2 cups water to a boil. Take off the heat and add the tea bags. Steep the tea for 5 minutes, then remove the tea bags. Stir in the sugar until dissolved. This will be the concentrated base of your tea.
• Add the tea mixture to a pitcher filled with ice. Top off with 4 cups of water. Serve immediately or refrigerate, covered, for up to a week.

Steps:

• Place tea bags and 5 cups of cold water in a saucepan.Turn burner on high.When tea comes to a boil let boil one minute.
• Turn off burner and let saucepan sit (or steep) for 20 minutes.
• Place one cup of sugar in a gallon tea pitcher.
• Add the tea/water and stir with a long wooden spoon.
• Continue filling pitcher with fresh cold water from the tap or spring, until you have one gallon.
• Place in the refrigerator until chilled. Pour a big glass of tea, and add a lemon slice,if desired.Enjoy!