Raz-Ma-Tazz Iced Tea

Published June 1, 2005.

Why this recipe works:

We started our Raz-Ma-Tazz Iced Tea recipe by skipping the heat. We steeped a large quantity of tea bags in room-temperature water for a strong-flavored brew without the bitterness. Instead of granulated sugar, we sweetened the tea with simple syrup—equal parts water and sugar heated long… read more

We started our Raz-Ma-Tazz Iced Tea recipe by skipping the heat. We steeped a large quantity of tea bags in room-temperature water for a strong-flavored brew without the bitterness. Instead of granulated sugar, we sweetened the tea with simple syrup—equal parts water and sugar heated long enough to dissolve the sugar. We flavored the syrup with lemon zest and add cranberry-raspberry juice for a unique iced tea.

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Makes 2 quarts

A summer in the South wouldn’t be quite right without sweetened iced tea, but making iced tea can be easier said than done. It’s all too easy to turn the tea unpalatably bitter through oversteeping. How do you make perfectly smooth sweet iced tea? Here’s what we discovered:

Ingredients

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