So, you know how sometimes you can order those cocktails that taste like tea but they’re full of alcohol and next thing you know, you accidentally drink too many and the room is spinning?
This is not one of those.
I’m at the 35 week mark of my pregnancy, so the craziest I get is the occasional caffeinated beverage. Sweet tea is one of my favorites (and I can make it decaf!!), and living in the South, I’m used to having it readily available.
Every restaurant in town carries sweet tea. Because honestly, adding a pack of sugar to unsweet tea doesn’t work. All the sugar just sinks to the bottom and it tastes like unsweet tea with the occasional grain of sugar floating around, which is really dumb.
I’ve messed around with a few different sweet tea recipes over the years, until I finally got it just right. It’s important to follow the directions EXACT, because true Southern Tea is sugary enough to taste SWEET, but juuuuust strong enough that you know it’s tea and not sugar water. This recipe is truly perfect, but don’t let it sit around more than 3 days TOPS. I usually toss any left in the pitcher after 2 days because it just starts to get a funky after taste that I don’t like. Fresh tea is the best kind, so don’t be tempted to double this recipe unless you’ve got a large family or company coming over.
2 LARGE tea bags or about 6 small ones (I always use large Lipton bags)
4 cups BOILING water
1 cup sugar
1. Place tea bags in a 2 quart pitcher.
2. Boil water and measure 4 cups (I have a 4 cup Pyrex measuring glass that I use) and pour over the tea bags. Let sit for FIVE MINUTES. Dunk the bags a few times, then remove and throw away.
3. Add the sugar to the hot tea and stir until dissolved. Add cold water to the 2 quart mark.
Enjoy and have a happy weekend.