If you love sweet tea, this Southern sweet tea recipe is for you. Few things are more refreshing on a hot day than sipping an ice-cold glass slowly.
I worried at first that sweet tea might be too simple for its own post, but it deserves one. Sweet tea is how we welcome guests into our homes; it’s a familiar comfort that brings people together.
Tommy Tomlinson summed it up well:
In our dining rooms and diners, we stir together a handful of humble ingredients to produce an amber elixir that tastes like the South and feels like home.” – Tommy Tomlinson
That quote refers to North Carolina, but it captures the spirit of sweet tea everywhere in the South.
Sweet tea is always on the table at family gatherings with my in-laws — Christmas Eve, Mother’s Day, whatever the occasion. The hostess is expected to make the tea, and every sister in the family has her own variation. Though the basic ingredients are the same — water, tea bags, and sugar — there are countless methods and everyone insists theirs is the best. The recipe below comes from my husband’s Aunt J.
The Best Type of Tea Bag to Use for Iced Tea
Tea brand is another favorite debate among Southerners. In a casual poll of friends, most people chose either Lipton or Luzianne, though some use store brands. I prefer Luzianne for its clean tea flavor and rich color, but try a few and decide for yourself. Note whether the bags are regular-sized or family-sized — family-sized are about twice as large, so use half as many if a recipe doesn’t specify.
How to Make Southern Sweet Tea
This recipe makes one gallon (128 ounces) of sweet tea — perfect for a crowd. Halve the batch if a gallon is more than you’ll drink in a few days.
Fill a large saucepan with 3 quarts of cold water and bring it to a boil over medium-high heat. Add four regular black tea bags (or two family-sized tea bags). Reduce the heat to medium-low and simmer for two minutes. Remove the pan from the heat and let the tea steep for 10–15 minutes.
Discard the tea bags without squeezing them — squeezing releases tannins and can make the tea bitter. Stir in 1 ½ cups of granulated white sugar until it dissolves. Yes, that’s a lot of sugar; classic Southern sweet tea is almost syrupy. Adjust the sugar to taste if you prefer it less sweet.
When the tea has cooled a bit, pour it into a pitcher and add cold water — about one cup or enough to bring the total volume to one gallon. Refrigerate the pitcher and chill until cold, about 2–4 hours.
Serving suggestions
Iced sweet tea pairs wonderfully with savory comfort foods, smoky barbecue, and simple summer dishes. Try it alongside:
- Pimento cheese sandwiches
- Cucumber tea sandwiches
- Asparagus quiche
- Grilled stuffed burgers
- Smoked chicken
- Country-fried steak
How Long Will Sweet Tea Last?
Sweet tea can go bad. The sugar encourages mold and bacterial growth, so tea left out at room temperature should be consumed within a few hours. Store tea in an airtight container in the refrigerator to slow bacterial growth and prevent flavor contamination. Even refrigerated, sweet tea will keep for about 72 hours. Unsweetened brewed tea lasts longer — roughly five days.
Signs that tea has spoiled include cloudiness and an off, stale flavor. If you notice either, discard the tea and brew a fresh batch.
You Might Also Enjoy:
- Sweet Tea Mint Julep Cocktail
Southern Sweet Tea
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Ingredients
- 3 quarts cold water
- 4 regular black tea bags (or 2 family-sized tea bags)
- 1 ½ cups granulated sugar
Instructions
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Bring water to a rolling boil in a large pan. Add tea bags.
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Reduce heat and simmer for two minutes.
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Remove from heat and allow to sit for 10–15 minutes.
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Remove tea bags and add sugar. Stir until sugar is dissolved.
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Add enough cold water to make a gallon and chill until cold.