Jen
There’s something about a tall glass of sweet tea that instantly takes me home. Not just to the house I grew up in, but to a moment — a porch swing creaking gently, cicadas humming in the heat, the clink of ice cubes settling in a mason jar. If you’re from the South, you already know: sweet tea isn’t just a drink, it’s a ritual. And even if you’re not, I promise there’s something in this brew that feels like summer, hospitality, and comfort all rolled into one.
Growing up, there was always a pitcher in the fridge. My grandmother made sweet tea so strong it could stand up on its own and sweet enough to make your teeth ache — in the best way possible. I’ve experimented a bit over the years, tweaking sugar levels, trying cold brew, adding lemon or mint, but nothing quite hits like a glass of Classic Southern Sweet Tea made the old-fashioned way.
Today, I’m sharing my go-to recipe — simple, timeless, and satisfying. Whether you’re hosting a summer cookout, setting out drinks for brunch, or just craving something nostalgic, this sweet tea is always a crowd-pleaser.
What Makes Southern Sweet Tea Southern?
The key difference between sweet tea and other iced teas is, well, the sweetness — but also when the sugar is added. In the South, we stir in the sugar while the tea is hot, which creates a smooth, syrupy blend that doesn’t separate or leave gritty sugar at the bottom of your glass.
Also, while variations abound, a traditional black tea base is essential. It gives that strong, bold flavor that balances perfectly with the sugar and ice. No fancy fruit blends or herbal infusions here — just good, sturdy black tea bags.
Ingredients (Makes 1 gallon)
- 8 cups (2 quarts) water, divided
- 6 regular-sized black tea bags (like Lipton or Luzianne)
- 1 to 1 ½ cups granulated sugar (adjust to taste)
- 8 cups cold water (to dilute)
- Ice for serving
- Optional: lemon slices, fresh mint for garnish
Equipment You’ll Need
- Medium saucepan
- Heat-safe pitcher (gallon size)
- Long-handled spoon
- Measuring cup
- Strainer (optional, if your tea bags have loose leaves)
Instructions
1. Boil the Water
Start by bringing 4 cups of water to a gentle boil in a medium saucepan. This is going to be the concentrated base of your sweet tea. You want the water hot enough to steep the tea thoroughly but not at a rolling boil that could make it bitter.
2. Steep the Tea
Once the water reaches a gentle boil, remove it from heat and immediately add your 6 black tea bags. Let them steep for 10 minutes. This is the step that gives your tea its deep color and bold flavor, so don’t rush it.
If you like a stronger brew, feel free to steep an extra 2-3 minutes. Want it milder? Stick to 8. It’s flexible — just don’t squeeze the tea bags when you remove them. That can release bitterness into the tea.
3. Sweeten While Hot
While the tea is still hot, stir in your sugar. I typically use 1 ¼ cups, which gives that classic Southern sweetness without overpowering the tea. But you can adjust up or down depending on your preference. Stir until completely dissolved — no grainy sugar here!
This step is key. The hot water helps the sugar dissolve evenly, giving you a smooth, consistent sweetness in every sip.
4. Dilute and Cool
Pour the sweet tea concentrate into a large pitcher. Add the remaining 4 cups of cold water (or more, depending on how strong or sweet you like your tea). Stir to combine.
At this point, you can pop the pitcher in the fridge to chill, or serve immediately over a glass packed with ice. I personally like to let it chill for at least an hour — the flavors meld better, and it’s just more refreshing that way.
5. Serve and Garnish (Optional but Lovely)
Pour over ice and garnish with a lemon wedge or a sprig of fresh mint if you’re feeling fancy. I love adding lemon for a touch of brightness, especially on really hot days. Sometimes I’ll throw in a few lemon slices directly into the pitcher to infuse while it chills.
Tips & Variations
- Too sweet? Start with ¾ cup sugar and increase to taste. You can always add, but you can’t take it out.
- Want less caffeine? Use decaf black tea bags — the flavor is very similar.
- Prefer natural sweeteners? Honey or agave can work, but add them while the tea is still warm so they dissolve fully.
- Cold brew method: Not traditional, but if you don’t want to heat your kitchen, steep tea bags in cold water in the fridge for 6–8 hours. Then add simple syrup to sweeten.
- Storage: Sweet tea will keep in the fridge for 4–5 days. Just give it a good stir before serving.
A Drink That Connects Generations
I can’t think of another drink that feels more like a hug from the past. Sweet tea has been at every family reunion, barbecue, baby shower, and church potluck I’ve ever been to. It’s the drink you hand to someone the moment they walk through your door. It’s humble, yes — but it’s also home.
If you’ve never made sweet tea from scratch, I hope this inspires you to try it. It’s cheaper, tastier, and more meaningful than anything you’ll find in a bottle. And once you get the hang of it, you’ll find yourself reaching for that saucepan all summer long.
Let me know if you give it a try — and don’t forget to share your favorite way to enjoy it. With lemon? No lemon? Crushed ice or cubes? I’d love to hear how sweet tea fits into your story.
Cheers from my porch to yours!
