Sweet Tea

Sweet Tea

Steeped black tea sweetened while hot for a smooth, Southern-style refresher.

Total 3 hr Makes 16 servings Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This classic Southern sweet tea relies on steeping black tea bags in hot water, then dissolving sugar in while the tea is still warm so it blends smoothly without graininess. Chilled over ice, it's a staple for porch sitting, barbecues, and summer gatherings. Adjust the sugar to taste for a lighter or sweeter pour.

Ingredients

  • 8 cups water, divided
  • 6 black tea bags
  • 1 cup granulated sugar
  • 8 cups cold water
  • 1 lemon, sliced, for garnish (optional)
  • ice, for serving

Method

  1. Bring 4 cups of water to a boil in a 6-quart saucepan over high heat.

  2. Remove the pan from heat, add the tea bags, and let steep for 10 minutes.

  3. Remove and discard the tea bags, pressing gently against the side of the pan to release excess liquid without squeezing.

  4. Stir the sugar into the hot tea concentrate until completely dissolved.

  5. Pour the sweetened tea concentrate into a one-gallon pitcher and add the remaining 4 cups of cold water and 8 cups cold water, stirring to combine.

  6. Refrigerate the tea until fully chilled, about 2 hours.

  7. Serve over ice, garnished with lemon slices if desired.

Rate this recipe

★ 3.6 (1)

Sweet Tea

This classic Southern sweet tea relies on steeping black tea bags in hot water, then dissolving sugar in while the tea is still warm so it blends smoothly without graininess. Chilled over ice, it's a staple for porch sitting, barbecues, and summer gatherings. Adjust the sugar to taste for a lighter or sweeter pour.

3 hr 16 servings 65 cal

Ingredients

  • 8 cups water, divided
  • 6 black tea bags
  • 1 cup granulated sugar
  • 8 cups cold water
  • 1 lemon, sliced, for garnish (optional)
  • ice, for serving

Method

  1. 1

    Bring 4 cups of water to a boil in a 6-quart saucepan over high heat.

  2. 2

    Remove the pan from heat, add the tea bags, and let steep for 10 minutes.

  3. 3

    Remove and discard the tea bags, pressing gently against the side of the pan to release excess liquid without squeezing.

  4. 4

    Stir the sugar into the hot tea concentrate until completely dissolved.

  5. 5

    Pour the sweetened tea concentrate into a one-gallon pitcher and add the remaining 4 cups of cold water and 8 cups cold water, stirring to combine.

  6. 6

    Refrigerate the tea until fully chilled, about 2 hours.

  7. 7

    Serve over ice, garnished with lemon slices if desired.