Microwave Sweet Tea Recipes

Steps:

• Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired.
• For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.

Steps:

• Add 3 cups of water to a 4-cup microwave-safe measuring cup, preferably with a handle.
• Add baking soda (or just a small pinch to prevent cloudiness or bitterness).
• Add tea bags.
• Microwave on high 7-8 minutes.
• Add sugar to 1 gallon pitcher.
• Pour the tea into pitcher on top of sugar, squeezing tea bags gently.
• Mix tea and sugar at the bottom of the pitcher.
• Allow to sit for approximaltey 10 minutes.
• Stir.
• Fill gallon pitcher with water.
• Stir well.
• May serve immediately over ice but even better chilled a while in the fridge (best chilled until next day or overnight).

Steps:

• Pour 2 cups of water into a 2 cup microwave safe glass measure. Microwave on high for 4 minutes. (It should just come to a boil.).
• Add teabags, dunk a few times, and let steep 15+ minutes, to your tastes.
• Pour into gallon sized pitcher, add remaining water, and ice if desired.
• Chill and drink :-).
• NOTE: If you use bottled water it will super heat and could come to a boil suddenly when you add the teabags, so use caution.

Steps:

• Place family size tea bag in a microwave safe container filled with water & microwave until it boils (approx. 4min for 4cups).
• While that is going, in a gallon size pitcher, pour about 1 1/2 - 2 inches of sugar in the bottom. I usually eye it and it comes out perfect.
• The microwave should be finishing up. Pour hot tea water into the pitcher over the sugar. The hot water dissolves the sugar granuals. Stir until completely dissolved. (If you have time, let sit in microwave for a while and steep even more. If you don't have time, that's cool too.).
• Fill the rest with cold water & refrigerate.
• Serve over ice. Enjoy!
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• I, personally, don't put lemon in it because I find that lemon cuts the sugar & you have to use a whole lot more sugar for it to be southern "sweet".