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COMMENTARY
Six.
It’s the number of geese a ‘laying in the “12 Days of Christmas.”
Stan “the man” Musial wore it for the Cardinals. LeBron wore it in Miami. Patrick Ewing wore it in his final season playing for the Magic.
Put three next to each other and it’s the number of the beast. (My favorite “Iron Maiden” song.)
But I know six as something entirely unique. It was the number of pitchers of sugar required to make sweet tea when I worked at a sports bar in Atlanta, where they took their sweet tea heart-attack seriously.
“People love it and are very particular about the amount of sugar that goes into it,” says Christa Walton, owner of the Southern Deli in Apopka. “In places like Alabama and Georgia, it’s like syrup.”
And since June is National Iced Tea Month, we figured we’d touch base with this refreshing libation as the Florida temps continue on their steady climb toward summer.
“We label ours ‘Southern’ sweet tea,” says Walton, whose restaurant just celebrated its one-year anniversary, “because it is super sweet.”
While Walton’s customers vary — she gets lots of
requests for unsweet with artificial sweetener and folks who opt for half-and-half, “but we sell more sweet tea than unsweet by far.”
Turns out the lemon is an issue, too. Though some folks don’t want any acid to cut the sugar, others do. “And the lemon has to be cut properly. Thick enough to squeeze.”
Sonny’s BBQ asked its pitmasters to come up with some “special-tea” drinks that anyone can make at home and enjoy throughout the summer season. The Berry Blast tea (recipe at right) was created by Shannon Snell, a former AllAmerican football player for the Florida Gators and current pitmaster and brand ambassador for Sonny’s.
At the Southern Deli, Walton’s customers appreciate a fruit infusion, too. Especially in the case of the Peachy Keen tea, made with winebased peach schnapps, rum and sweet tea. These “adultea” additions don’t hurt come happy hour.
And speaking of, Southerners aren’t the only Americans with a notable tea beverage. I am from Long Island, after all.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com.
Berry Blast Tea
Recipe by Shannon Snell, courtesy of Sonny’s BBQ
Ingredients
3 cups fresh strawberries (chopped) 2 cups fresh blueberries 2 tablespoons honey 4 tablespoons granulated sugar 4 cups ice-cold water ½ cup sugar
Directions 1. Place strawberries, blueberries and four tablespoons sugar in a saucepan on the stove on medium heat.
2. Stir and mash berries in pan with a wooden spoon until completely mushy, then bring mixture to boil for two minutes.
3. Remove from stove, stir in honey, let cool for three minutes. 4. Using a fine strainer,
strain all pulp from saucepan reserving juice in a bowl (should make roughly two cups juice).
5. Pour mixture into a pitcher, immediately adding additional ½ cup sugar and stir. This is important, as the sugar will melt quickly in the mixture while still warm.
6. Add four cups ice-cold water and mix thoroughly.
7. Refrigerate. Once cool, pour over ice. Garnish with strawberries and blueberries.