Sweet Tea Recipe

This iconic Sweet Tea Recipe is the lifeblood of Southern hospitality, brewing robust family-size tea bags into a dark, tannic concentrate that is sweetened while piping hot. Shocked with ice and diluted to perfection, the result is a crisp, amber elixir that delivers an intense sugar rush followed by a clean, refreshing finish. It is the essential beverage for porch sitting, barbecue eating, and cooling down on a sweltering afternoon.

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Sweet Tea Ingredients

• 3 Family-Size Black Tea Bags: (Luzianne or Lipton are standard). Using specific “family-size” bags ensures the proper strength for a large pitcher without needing dozens of small strings.
• 2 Cups Sugar: Yes, two full cups. This is Sweet Tea, not tea with sugar. The saturation point is high, creating a syrupy texture.
• 2 Quarts Water: Divided. One quart is boiled to steep the tea, and one quart is added cold to dilute and chill.
• Ice: Essential for the “shock” method and serving.
• Garnishes: Lemon slices add acidity to cut the sugar, and fresh mint adds an herbal nose.

How To Make Sweet Tea

1. Boil the Base: Bring 1 quart of water to a rolling boil in a medium saucepan. You want big, active bubbles. Remove from heat immediately.
2. Steep and Sweeten: Submerge the tea bags into the hot water. Pour in the 2 cups of sugar. Stir gently but thoroughly until you can feel no granules on the bottom of the pot. Let the tea bags steep for exactly 5 minutes. Crucial: Do not squeeze the bags when removing them, or the tea will turn bitter and cloudy.
3. The Ice Shock: Fill a 1-gallon pitcher halfway with ice cubes. Pour the hot, concentrated tea syrup directly over the ice. Listen for the crackle and pop—this rapid cooling helps lock in the clear amber color and prevents cloudiness.
4. Dilute: Pour in the second quart of cold water. Stir the pitcher well to mix the melting ice, concentrate, and water into a uniform beverage.
5. Chill and Serve: Place the pitcher in the refrigerator for at least 30 minutes to let the flavors settle. Serve over fresh ice in a mason jar or tall glass, garnished with a lemon wheel or sprig of mint.

Recipe Tips

• Baking Soda Hack: If your tea tastes bitter, add a tiny pinch (1/8 tsp) of baking soda to the boiling water. It neutralizes the tannins, making the tea impeccably smooth and clear.
• Steeping Time: Do not steep longer than 5 minutes. Black tea becomes astringent quickly. It’s better to use more bags for stronger flavor than to steep longer.
• Sugar Dissolving: You must add the sugar while the water is hot. If you try to add it to cold tea, it won’t dissolve properly, and you’ll end up with gritty sludge at the bottom.
• Cloudy Tea: Cloudiness usually happens if you refrigerate hot tea too slowly. The “ice shock” method in this recipe largely prevents this.

What To Serve With Sweet Tea

• Fried Chicken: The acidity and tannins cut through the grease.
• Pimento Cheese Sandwich: A classic Southern lunch combo.
• Peach Cobbler: Sweet on sweet for dessert.
• BBQ Ribs: A refreshing palate cleanser for smoky meat.

How To Store Sweet Tea

• Refrigerate: Keep in the fridge for up to 5-7 days. Though honestly, in the South, a pitcher rarely lasts 24 hours.
• No Freezing: Do not freeze tea; it will separate and taste flat upon thawing.

Sweet Tea Nutrition Facts

• Calories: 180 kcal
• Fat: 0g
• Carbohydrates: 48g
• Sugar: 48g
• Protein: 0g

Nutrition information is estimated per 8oz glass.

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