Do you add sugar to your tea? Most people sweeten their tea, hot or cold.
I don’t sweeten hot tea but I grew up with sweetened iced tea. I didn’t think iced tea could be good unless sweetened until I went to Saigon. Cold jasmin tea is a common “house tea” there — almost always free and bottomless. It’s absolutely refreshing.
There are iced tea preparations, however, that simply don’t taste right unless sweetened. But did you know that a sweetener is better when flavored? I’m not talking about artificial sweetener. I’m talking about using herb-infused sugar syrup instead of plain sugar to sweeten iced tea.
I used to make jars of herb-infused sugar syrup for mixing cocktail drinks. Then, I discovered that certain flavored sugar syrups are even better with icea tea. Can you imagine a whiff of lemongrass, pandan, aniseed, lime or lemon as you sip your iced tea? It’s amazing.
How is herb-infused sugar syrup made? There are two ways.
- Boil equal amounts of sugar and water with your preferred flavoring. Leave to cool, discard the herb or zest, use the flavored sugar syrup and store the excess in the fridge.
- Boil equal amounts of water, cool and pour the sugar syrup into jars. Drop your herb or zest into the cooled sugar syrup and store in the fridge.