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A classic Southern Sweet Tea recipe is an easy and refreshing summertime treat! Every home cook has her own favorite version, and this post includes all of the little tips and tricks to make a perfect pitcher every single time.
Southern Sweet Tea Recipe
While the hot and humid days of summer are synonymous with popsicles, lemonade, and other cool indulgences, there’s nothing quite like a classic Southern Sweet Tea recipe. With a squeeze of lemon and a sprig of fresh mint, it’s smooth, crisp, refreshing and…sweet!
What’s Sweet Tea?
If you’re from the South, then you probably wonder why we even need a “recipe” for this quintessential summer drink! But guess what? Not everyone knows what sweet tea is, much less how to make the perfect glass at home. While it may be a staple in my fridge during the warm-weather months, I’ve never actually shared the process here.
If you’re unfamiliar with this treat, let me explain: sweet tea isn’t just the process of stirring a spoonful of sugar into a cold glass of tea. Instead, the popular Southern drink is typically made by adding sugar or simple syrup to a quick-brewed black tea while the tea is still hot. Sweet tea is always served ice-cold, and is sometimes flavored with lemon, mint, peach or raspberry. Folks, go ahead and grab your glass pitcher and find a comfortable front porch, because you’ll want to sit for a spell and enjoy this one…
The History of Sweet Tea
I love that sweet tea originated here in Virginia! In fact, the oldest known recipe for sweet iced tea was published in 1879 in a cookbook called Housekeeping in Old Virginia by a Virginian named Marion Cabell Tyree. The original recipe called for green tea, which was commonly used for sweet tea in those days. However, when our green tea sources (from Japan) were cut off during World War II, we shifted over to using black tea instead. At one point, sweet tea was enjoyed as an alcoholic punch with flavorings of mint and cream (similar to a mint julep).
While we can now make homemade sweet tea quickly and inexpensively, it was originally seen as a luxury item due to the expensive nature of tea, ice, and sugar. A good homemade sweet tea recipe is still considered “priceless” today, and I’m so excited to share my favorite version with you!
This is just a quick overview of the simple ingredients that you’ll need for a batch of sweet tea. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Black tea bags: I use Lipton, since that’s what I grew up with, but Luzianne is another popular brand.
- Baking soda: a pinch of this “secret” ingredient neutralizes the tannins in the tea, preventing a “cloudy” look, and giving the tea a smoother taste.
- Granulated sugar: the sweetener for this perfect sweet tea recipe!
- Water: the base of the tea.
- Ice: for serving the best glass of cold sweet tea.
The Best Tea for Sweet Tea
Use black tea bags that are specifically blended for iced tea. I always use Lipton (because that’s what I grew up with), but Luzianne sweet tea is another classic option. The packaging will tell you if it’s intended for iced tea. Southern sweet tea is designed to be served over ice.
How to Make Sweet Tea
Skip the drive-thru at Chik-Fil-A or McDonald’s, because it’s easy to make sweet tea from scratch with just a handful of basic ingredients. The homemade version is affordable, you can keep it in your refrigerator to enjoy throughout the week, and you can adjust the sugar to suit your taste preferences.
- Steep Tea. Bring 4 cups of water to a boil in a pot, kettle, small saucepan, or even in the microwave, remove the water from the heat, and add the tea bags and baking soda. Steep the tea for 4-5 minutes. Don’t steep for too long to avoid bitterness.
- Add Sugar. Whisk the sugar into the hot tea.
- Add Water. Pour the tea base into a gallon pitcher. Add 3 more quarts of water to the pitcher, then stir to combine.
- Chill. Refrigerate the tea for at least 4 hours, or overnight. Then pour over ice cubes, garnish with fresh mint, lemon slices, or a squeeze of fresh lemon juice, and enjoy!
Always refrigerate sweet iced tea. It includes sugar, water, and minerals — all ingredients that feed bacteria. I do not recommend leaving the tea out at room temperature for more than a few hours, and definitely not overnight, or you risk the growth of harmful bacteria.
Properly stored in the refrigerator, your sweet tea will last for up to 1 week.
- Half Sweet Tea Recipe: This recipe yields a moderately sweet glass of tea. If you prefer a more subtle, less-sweet tea, use less sugar by cutting the total amount of sugar half (use just a half cup of sugar).
- Use More Sugar: If you like your tea really sweet, increase the sugar to 1 ½ cups (or more, to taste). That’s the beauty of making your own tea at home — you can use however much sugar you like. It’s really a matter of personal preference!
- Microwave Sweet Tea Recipe: If you don’t want to bother with the stovetop, you can boil your water in the microwave. Just make sure that you’re using a microwave-safe container (such as a glass Pyrex measuring cup), and keep an eye on the water so that you can see when it just barely comes to a boil. This will take approximately 6-7 minutes on high in the microwave.
- Mix the iced tea with lemonade and serve over ice for Arnold Palmers!
- Try alternate sweeteners in your tea, such as honey, agave nectar, or even artificial sweetener.
Tips for the Best Sweet Tea Recipe
- Don’t Add Tea Bags to Boiling Water: You want to bring the water barely to a boil, remove it from the heat, and then add the teabags to the hot (but not boiling) water. Placing the tea bags in boiling water can “burn” the tea and give the drink a bitter taste.
- Don’t Steep Too Long: Southern sweet tea uses a quick-steeping method. That means that you want to leave the tea bags in the hot water for about 4-5 minutes (maybe slightly more for a stronger flavor), but not much more than 10-15 minutes at most. Steeping tea for too long can give the drink a bitter taste.
- Add Baking Soda: It might sound weird, but the best sweet tea includes a little bit of baking soda to neutralize the tannins in the tea, prevent a “cloudy” look, and give the tea a smoother taste.
- Add the Sugar While the Tea is Hot: Don’t wait to stir the sugar into the tea when the tea has already cooled. Instead, vigorously whisk or stir the sugar into the hot liquid so that the sugar completely dissolves (and doesn’t sink to the bottom). If you do it this way, you don’t need to bother with making a simple syrup on the stovetop.
- Allow the tea to chill for at least 4 hours, but overnight is best. You don’t want to pour warm tea over ice in a glass!
- Garnish: While the tea is delicious over ice on its own, I love the bright, fresh taste that you get from of a squeeze of lemon or a sprig of mint.
More Cold Summer Drinks to Try
- Pink Lemonade Italian Spritz
- Banana Blueberry Smoothie
- Homemade Lemonade
- Old-Fashioned Blackberry Lemonade
- Or use your sweet tea to make this Sweet Tea Brined Chicken
Sweet Tea Recipe
- 12 regular-size black tea bags (or 3 family-size tea bags)
- ¼ teaspoon baking soda
- 1 cup granulated sugar (or more or less, to taste)
- 1 gallon water, divided
- For serving: ice; lemon wedges; fresh mint
- Bring 4 cups of water barely to a boil. You can do this on the stovetop, or you can heat the water in the microwave for about 6-7 minutes. Add the tea bags and baking soda to the hot (but not boiling) water and steep for 4-5 minutes.
- Whisk sugar into the hot tea until the sugar is completely dissolved.
- Pour tea into a gallon-size pitcher. Add 3 more quarts (12 cups) of water to the pitcher; stir.
- Refrigerate for at least 4 hours, or overnight. Pour over ice and serve with lemon wedges and fresh mint, if desired.
I prefer to use loose tea leaves. What would be the amount of tea leaves for this recipe do you think? Can’t wait to try it. Thanks.
Hi, Patti! I’m not familiar with loose tea — it’s not something that I ever use at home, so I can’t say exactly how much loose tea you would need to equal one Lipton iced tea bag. In general, I believe that 1 regular tea bag (NOT the iced tea formulated bag) is equivalent to 1 teaspoon of loose tea. You need a much more concentrated tea, however, for the iced sweet tea, since you’re going to dilute the tea base with ice and water. Instead of the 1:1 ratio, maybe double that? It’s my best guess, but definitely not something that I’ve tried. 🙂
This sweet tea recipe was soooooooooooo yummy!!!!!! It tasted just like my Mama’s sweet tea. She was an awesome Mama, and her memory lives on through cooking. 🙂 I grew up in GA, so this was exciting to make. Now, I can wow all my friends with a nice glass of southern goodness. #southernnector 🙂 Thanks for sharing! 🙂
Thank you, Andrea! I’m so happy to hear that it brings back memories of your Mama. Those are always the best recipes!
Why do you use baking soda in the sweet green tea?
Why do you use baking in your sweet tea?
Hi, Peggy! It might sound weird, but the best sweet tea includes a little bit of baking soda to neutralize the tannins in the tea, prevent a “cloudy” look, and give the tea a smoother taste.
Thank You so much for sharing your sweet tea recipe!
Got up this morning and the temperature outside was only 57 degrees. That’s a bit chilly, even for me. Going grocery shopping very soon, so when it gets warmer, the ingredients will be ready to use.
Again, Thank You. Have a great week!
I agree — I can only do iced tea when it’s really hot outside. Today it’s over 100 in Virginia. Yikes! Enjoy, Sandra!