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Southern

Southern Sweet Tea

Black tea steeps in hot water off the boil, then sugar dissolves and cold water stretches the pitcher. It chills and pours over plenty of ice with lemon.

Prep
5 min
Cook
10 min
Total
15 min
Servings
8
Difficulty
Easy
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Pitcher and glasses of amber sweet tea over ice with lemon slices and mint

Why you’ll love it

  • The tea bags never boil. Boiling them makes a harsh pitcher.
  • Sugar has to dissolve in the hot brew. It will not dissolve in a cold glass.
  • A pinch of baking soda takes the edge off the tannin.
  • Cold water, added after steeping, is what keeps the tea from turning cloudy and bitter.

Ingredients

Servings8

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Bring the 4 cups brewing water to a boil in a saucepan. Take it off the heat.

  2. 2

    Stir in the baking soda. Add the black tea bags.

  3. 3

    Steep 7 minutes. Do not go longer or the tea turns bitter. Remove the bags and squeeze them lightly.

  4. 4

    Stir in the sugar until it dissolves completely.

  5. 5

    Pour in the 4 cups cold water.

  6. 6

    Cool to room temperature, then refrigerate until cold.

  7. 7

    Fill glasses with the ice. Pour the tea over the ice.

  8. 8

    Garnish with the lemon slices and mint sprigs. This makes about 8 glasses.

Pro tips

  • Family-size tea bags are stronger. If you use two of those, steep 5 minutes and taste.
  • If the tea looks cloudy after refrigeration, it is still fine to drink. A splash of boiling water stirred in can clear it.
  • Do not leave the bags in the pitcher overnight. That is how sweet tea gets harsh.

Easy substitutions

granulated sugar
3/4 cup honey, stirred into the hot tea
mint sprigs
extra lemon slices
black tea bags
8 bags of orange pekoe tea

Storage and reheating

Storage

Refrigerate in a covered pitcher up to 3 days. Keep the lemon and mint out until serving.

Reheating

Do not reheat. Serve cold over ice.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
100
Protein
0 g
Carbs
25 g
Fat
0 g
Fiber
0 g

Budget friendly · Stovetop

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From the kitchen

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients