But sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water.
[Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.]
Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.
And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.
I came here to say this, but the best Aqua is without sugar anyway.
example: you don’t make a pitcher of kool-aid with hot water.
however, adding sugar to the hot tea does work better than adding it after it’s already chilled.
Lemmy is now getting reposts. We’ve reached critical mass!
I mean it would be inconvenient but they would still dissolve, they aren’t super saturating sweetened tea in the south.
i hate when i go down south and go to restaurants and order iced tea and get a glass of concentrated sugar water
We got Union as hell on this post, didn’t we. Every time I come back it has more comments.
I’m still mad as fuck that I can’t get my precious Lipton Instant Tea at Walmart, because I really was raised in a trailer park, so maybe that’s why I had to delete my own giant shitty comment about this.
Well that explains the diabeetus.
That is really just a map of poverty.
Sugar should be heavily taxed, it’s so dangerous at rates of more than 10 grams a day
It should be taxed on the corporate side. Taxing sugar on the consumer side becomes a poor tax, because poor people will still want sweets from time to time, making those treats now more and more expensive. Well off people will just accept the tax because it’s marginal to them, but when your chocolate bar that you treat yourself to once a week goes from 1.29 to 3.29, then it really fucks your day up.
What should be done is incentives to provide less sugar/glucose-fructose on the product side and encourage companies to make snacks and beverages that have less sugar content.
As a server, southerners stare at me in wide eyed awe when I pour a disgusting amount of simple syrup into a glass of iced tea.
What do they think they do at the factory?
simple syrup
Wait, do americans use glucose syrup in kitchen?
It’s just a high concentration of sugar dissolved in water. Not used in food really unless you need to sweeten some cold tea for some southerners, i guess. Very commonly used to make alcoholic mixed drinks though.
North of what? South of what?
the mason dixon line noob
Well, it’s the gays or atheists. Or “colored” people. Or whoever they are told to hate at that moment. This happens more than you know in this day and age:
Surprised you forgot “people who might be transgender (wE cAn AlWaYs TeLl)”
This seems like a US thing I’m too European to understand
(aka. they bring us the ingredients, and we make our own tea at the restaurant table)
What’s called sweet tea in the US is overwhelmingly sweet. That was my reaction to it the first time I tried it. It’s so sweet, the only way you can get that much sugar in it is if you dissolve that sugar in hot tea.
The trick is to order half sweet/half unsweet. Otherwise you get Aunt Jemima on ice.
I don’t know if you need to be told this.
Pay the money and buy real maple syrup, not ‘pancake syrup.’ Real maple syrup is one of the best tastes on the planet.
I’m aware of the existence and superiority of maple syrup. I only use Aunt Jemima in this example because that’s what oversweetened tea tastes like to me: shit.
