Classic Southern Sweet Tea (1 Gallon)
This recipe makes a smooth, deeply flavored, and sweet tea, with an optional touch of baking soda to prevent cloudiness.
INGREDIENTS
- 8 cups Filtered Water (divided)
- 4 Family-Sized Black Tea Bags (brands like Luzianne, Lipton, or Red Diamond are traditional)
- Alternatively, use 12–16 regular-sized black tea bags. (Luzianne is best!)
- 1 to 1 1/2 cups Raw Organic Cane Sugar (adjust to taste—1.5 cups is the traditional "Southern sweet")
- 1/8 teaspoon Baking Soda (optional, but highly recommended; neutralizes bitterness and ensures clarity)
- 8 cups Cold Water or Ice
INSTRUCTIONS
STEP 1: BREW THE CONCENTRATE
- Boil Water: In a saucepan, bring 4 cups of the filtered water to a rolling boil.
- Steep Tea: Remove the saucepan immediately from the heat. Add the tea bags and cover the pot. Let the tea steep for exactly 5 to 8 minutes. Do not steep longer than 10 minutes, as this can release tannins and make the tea bitter.
- Remove Bags: Remove the tea bags. Gently squeeze them against the side of the pot to release any remaining liquid, but do not crush them aggressively.
STEP 2: SWEETEN AND DISSOLVE
- Sweeten: Immediately add the granulated sugar and the baking soda (if using) to the hot tea concentrate.
- Dissolve: Stir vigorously until the sugar is completely dissolved and the liquid is clear. The heat of the concentrate is crucial for dissolving the sugar perfectly.
STEP 3: CHILL AND SERVE
- Dilute: Pour the hot tea concentrate into a 1-gallon pitcher. Add the remaining 8 cups of cold water (or a combination of cold water and ice) and stir well to combine and cool.
- Chill: Refrigerate the sweet tea until it is ice-cold, usually about 2 hours.
- Serve: Serve over a full glass of ice, with a wedge of fresh lemon or a sprig of mint, if desired. Enjoy!
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