How do you recrystallize the sugar stirred into a cup of tea?

You can't really recrystallize the sugar in a cup of tea the way you might in a chemistry lab. Here's why:

* Dissolving: When you stir sugar into tea, it dissolves. This means the sugar molecules become evenly distributed throughout the tea, losing their solid structure.

* Evaporation: To recrystallize sugar, you'd need to evaporate the water from the tea solution, leaving the sugar behind. However, tea contains other compounds (like tannins and flavorings) that would also crystallize along with the sugar.

* Practicality: The process of evaporating the tea to get the sugar back would be very difficult and wasteful. Plus, the sugar wouldn't be very appealing as it would be mixed with the other compounds.

Instead of trying to recrystallize the sugar, you could:

* Add more sugar: If you want a sweeter drink, simply add more sugar to your tea.

* Use a different sweetener: If you prefer a less processed option, try honey, agave nectar, or stevia instead of sugar.

* Enjoy the tea as it is: Tea is delicious on its own, without extra sugar.

Let me know if you have any other questions!