Ma'Dear, my maternal grandmother, would sun-brew gallon jars full of Sweet Goodness on sweltering hot summer days. Recollections of those containers full of cinnamon-colored tea sitting on her back porch bring back sweet memories of simpler days. This version will satisfy the snootiest of Sweet Tea connoisseurs (read: my mom) and won't give drinkers an insulin spike since it is sweetened with agave nectar.

　　Soundtrack: "Mississippi Goddamn" by Nina Simone from Protest Anthology

　　

Ingredients

12 to 14 servings

　　12 cups cold water

　　2 2-inch cinnamon sticks

　　12 tea bags orange-flavored black tea

　　2 cups freshly squeezed orange juice

　　1/2 cup freshly squeezed lemon juice

　　1 1/2 cups agave nectar

　　Ice cubes

　　Thin orange wedges, for garnish

　　

Step 1

• In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.

　　

Step 2

• Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon.

　　

Step 3

• To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges.

　　From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. © 2009 by Bryant Terry. Published by Da Capo Press, a member of the Perseus Books Group. Reprinted by permission.