Desserts
Front Porch Sweet Tea
Strong-brewed black tea sweetened while hot and served ice-cold, the porch-sitting staple of every Southern summer.
Sweet tea is less a recipe than a ritual, one best made in big batches so there is always a pitcher waiting in the refrigerator. The trick is sweetening the tea while it is still hot, so the sugar melts in fully instead of settling at the bottom of the glass.
Ingredients
- 8 cups water, divided
- 6 family-size black tea bags
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- Ice, for serving
- Lemon slices, for garnish
Instructions
-
1
Boil water and steep teaBring 4 cups of the water to a boil, then remove from the heat and add the tea bags along with the baking soda, which smooths out any bitterness. Cover and steep for 10 minutes.
-
2
Sweeten while hotRemove the tea bags without squeezing them, then stir in the sugar until it fully dissolves into the hot tea.
-
3
Dilute and chillPour the sweetened tea into a large pitcher and add the remaining 4 cups of water. Refrigerate until fully chilled, about 2 hours.
-
4
Serve over iceFill tall glasses with ice, pour the sweet tea over the top, and garnish with lemon slices before serving.
Okra & Oak Tip
A pinch of baking soda while steeping softens tannic bitterness, letting you brew the tea strong without it turning harsh.
Storage
Keep sweet tea covered in the refrigerator for up to 5 days; give it a stir before serving since the sugar can settle slightly.
Frequently Asked Questions
Cloudiness usually comes from steeping the tea too hot for too long or chilling it too quickly; letting it cool gradually before refrigerating helps.
Yes, four tea bags will give a lighter brew, though most Southern kitchens prefer it strong enough to stand up to plenty of ice.
Nutrition
Per serving. Values are estimates.
98
Calories
0g
Protein
26g
Carbs
0g
Fat
