Sweet Tea Syrup
- 1 cup Sweet Tea
- 1 ½ teaspoons Corn Starch
- ½ cup Sugar
In a small saucepan, whisk together the sweet tea and corn starch until no lumps remain.
Turn heat to medium and slowly add the sugar.
Bring to a simmer and reduce heat to low. Simmer for 10 minutes. Stir frequently.
Remove from heat and let cool for 5 minutes (syrup will continue to thicken as it cools). Serve warm.
Perfect over pancakes or drizzled on ice cream!