📝 About This Recipe
More than just a beverage, Southern Sweet Tea is the 'House Wine of the South,' a liquid gold tradition that balances robust black tea with a velvety sweetness. This recipe utilizes a specific steeping technique and a pinch of baking soda to ensure a crystal-clear, never-bitter finish that sparkles over ice. It’s a nostalgic, refreshing staple designed to be sipped slowly on a humid afternoon, offering a perfect harmony of tannins and sugar.
🥗 Ingredients
The Brew Base
- 4 cups Filtered water (for the initial boil)
- 3 Family-size black tea bags (Luzianne or Lipton preferred for authenticity)
- 1/8 teaspoon Baking soda (the secret to removing bitterness and cloudiness)
The Sweetener
- 1 to 1.5 cups Granulated white sugar (adjust to your preferred level of sweetness)
The Dilution and Chill
- 6 cups Cold filtered water (to top off the pitcher)
- 4-6 cups Ice cubes (for serving)
Garnish and Aromatics
- 1 Fresh lemon (sliced into thin rounds)
- 4-5 Fresh mint sprigs (slapped to release oils)
- 1 Fresh peaches (sliced, optional for a fruit twist)
👨🍳 Instructions
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1
Begin by bringing 4 cups of fresh, filtered water to a rolling boil in a medium-sized saucepan.
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2
Once the water reaches a boil, remove the saucepan from the heat immediately to avoid over-boiling the oxygen out of the water.
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3
Add the pinch of baking soda to the hot water; you will see a tiny fizz, which helps neutralize the tannins in the tea.
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4
Place the 3 family-size tea bags into the water, ensuring the strings hang outside the pot for easy removal.
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5
Cover the pot with a lid and let the tea steep for exactly 15 minutes. Do not squeeze the bags, as this releases bitter compounds.
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6
While the tea is still hot, remove and discard the tea bags gently.
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7
Add the granulated sugar to the hot tea concentrate. Stir vigorously with a long wooden spoon until the sugar is completely dissolved.
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8
Pour the hot, sweetened tea concentrate into a large glass gallon pitcher.
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9
Add the 6 cups of cold filtered water to the pitcher to dilute the concentrate and bring it to the proper volume.
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10
Stir the mixture well to ensure the temperature is evened out.
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11
Allow the tea to cool to room temperature on the counter before placing it in the refrigerator; this prevents the tea from turning cloudy.
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12
Chill the tea for at least 2-4 hours until it is ice cold.
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13
To serve, fill tall glasses to the brim with ice cubes—Southern tea is meant to be served 'ice heavy'.
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14
Pour the chilled tea over the ice and garnish with a fresh lemon wheel and a slapped mint sprig for a fragrant finish.
💡 Chef's Tips
Never squeeze your tea bags after steeping; it forces out bitter tannins that ruin the smooth flavor. The pinch of baking soda is non-negotiable for that clear, bright amber color common in professional Southern kitchens. Always dissolve your sugar while the tea is hot; cold tea will not properly incorporate the sugar crystals. If you prefer 'Extra Sweet' tea, use 2 full cups of sugar, but start with 1 cup if you aren't sure. Store your tea in a glass pitcher rather than plastic to avoid any 'off' flavors from previous drinks.
🍽️ Serving Suggestions
Serve alongside a plate of hot, crispy Southern Fried Chicken. Pairs beautifully with a sharp pimento cheese sandwich on white bread. Enjoy with a side of warm peach cobbler for the ultimate summer dessert experience. Add a splash of bourbon for a 'Hard Sweet Tea' cocktail during evening gatherings. Serve with salty boiled peanuts for a classic roadside snack pairing.