ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agoSweet tealemmy.worldimagemessage-square233fedilinkarrow-up11.85Karrow-down177
arrow-up11.78Karrow-down1imageSweet tealemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agomessage-square233fedilink
minus-squareTangent5280@lemmy.worldlinkfedilinkarrow-up4arrow-down1·1 year agoHow? Wouldn’t the excess sugar just come out of solution when the tea cools down again?
minus-squareraptir@lemm.eelinkfedilinkEnglisharrow-up8·1 year agoThey’re not super saturating it. They’re putting an amount of sugar in the tea that can dissolve at room temperature, it just takes a long time to do so.
minus-squareTangent5280@lemmy.worldlinkfedilinkarrow-up1·1 year agoOk, got it. Someone in this thread mentioned ice cold water can still hold 1.7x its weight in sugar.
minus-squarejoel_feila@lemmy.worldlinkfedilinkarrow-up3·1 year agoYeah basically, leave the pitcher to evaporate and you get your sugar back as a coating on thr glass
How? Wouldn’t the excess sugar just come out of solution when the tea cools down again?
They’re not super saturating it. They’re putting an amount of sugar in the tea that can dissolve at room temperature, it just takes a long time to do so.
Ok, got it. Someone in this thread mentioned ice cold water can still hold 1.7x its weight in sugar.
Yeah basically, leave the pitcher to evaporate and you get your sugar back as a coating on thr glass