Southern Sweet Tea
Now this is the real deal — the sweet tea that's been cooling folks down on hot Sunday afternoons for generations. It's smooth, refreshing, and sweet enough to make you smile but not so sweet it'll hurt your teeth. Every Southern cook has their own way, but this here is how we do it at my house.
Cooking tutorial
Ingredients
- 8 cups cold water, divided
- 6 regular-size black tea bags (like Luzianne or Lipton)
- 1 cup granulated sugar (or more to taste)
- 1/4 tsp baking soda (optional, but it cuts the bitterness)
- Ice cubes for serving
- Lemon slices for serving (optional)
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan.
- 2
Remove the pot from the heat and add your tea bags. Let them steep for 5 to 7 minutes — don't go longer or it'll get bitter on you.
- 3
Take out the tea bags and squeeze them gently against the side of the pot to get all that good flavor out, then throw them away.
- 4
While the tea is still hot, stir in the sugar until it's completely dissolved. If you're using baking soda, add it now and stir — it'll foam up a little bit, that's normal.
- 5
Pour the hot tea concentrate into a gallon pitcher, then add the remaining 4 cups of cold water and stir it all together.
- 6
Let it cool down to room temperature, then refrigerate until it's good and cold, at least 2 hours.
- 7
Serve over a tall glass full of ice, with a lemon slice if you like.
Pro Tips
- ★Don't squeeze those tea bags too hard or your tea will turn bitter and cloudy.
- ★Always add your sugar while the tea is hot — it dissolves so much better that way and makes a smoother tea.