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Silicon dioxide is a sand like compound and works as an anti-caking agent. And that is what you are drinking in your brand name ice teas, along with a “good host” of other goodies no doubt. Homemade ice tea is not only better for you, the taste is vastly superior. Measure and make a note of everything you put into the tea, so you can make it again, and rate the flavour so you can remember what to do differently next time. Sure you have to make it the day before and it will take up room in the fridge, [but so does pop and beer] but come on, why slush brown sand into your glass when you can have real ice tea? There are infinite flavours of teas and you can use the sweetener you like or not sweeten it at all. Loose tea leaves are the best, but tea bags work too. Just be sure to remove the string and the tag attached to the tea bag. Black tea is very good; any black tea will work as long as the leaves are large. You can make a quick brew and pour the hot tea over a couple trays of ice cubes. Make sure the pitcher is not glass and can withstand the hot tea without cracking. Made this way the ice tea can be ready in half an hour. However the overnight method gives a much finer quality of ice tea.

2 Tbsp loose leaf black tea
1/2-1 cup sugar
lemon or orange wedges

• Place a large fine sieve over a medium sized metal pot.
• Put 2 Tbsp of loose leaf tea or 2 teabags in the sieve.
• Bring the cattle of water to full boil.
• Pour the boiling water over the tea leaves and fill the pot.
• Let the tea steep for 5 minutes.
• Lift off the sieve and discard the tea leaves.
• Let the tea cool.
• When the tea is lukewarm pour the tea into a glass pitcher.
• Add cold water to fill up the pitcher.
• Sweeten the tea sparingly with sugar, honey or with Splenda. Keep in mind that chilled tea requires less sweetener.
• Add lemon slices and place in the fridge overnight.
• Next day add 3-4 ice cubes to a tall glass and pour in some tea.
• Now wasn’t it worth the wait?




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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