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Sweet tea
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this post was submitted on 01 Aug 2023
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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.
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.
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.