It’s been referred to as “The House Wine of The South”. No matter what you call it, Sweet Tea is an institution all over the Southern United States. I usually order mine half sweet and half unsweet because it just gets to be a bit much for me. I mentioned having a tall glass of iced sweet tea in my post yesterday so I began to surf around the internet, looking for the best recipe. I found three different ways to make sweet tea that spoke to me and I’m sharing them with you today! If you have a better way, please send it my way! There is nothing quite as refreshing as a glass of sweet tea in the summer!
Here’s a recipe from a cute blog, “Craving Comfort”. The writer of the blog worked at the Lone Star Steakhouse for years before it finally closed and she shares their “secret” recipe with an ingredient she swears will give you a clear, refreshing pitcher of tea. This makes a whole gallon…perfect for a crowd!
Perfect Sweet Tea. (makes 1 gallon)
(Adapted from the Lone Star Steak House)
Ingredients –
5 – 8 Family size Tea Bags. (or 12 regular Tea Bags)
( I prefer #1 Luzianne or #2 Liptons Brand Teas.)
1 Quart (4 Cups) – Boiling Water
3 Quarts (12 cups) – Cool Water
1 1/2 – 2 (one & a half) – Cups Sugar.
1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)
Directions –
1. Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you’d like)
Add Tea bags to the pitcher/baking soda,
Pour Boiling water over tea bags,
Cover and allow to steep for 15 minutes.
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2. Remove and toss out Tea Bags,
Add Sugar and Stir until completely dissolved.
Add Cool Water.
Refrigerate until cold and ready to drink.
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3. Serve over ice,
Take a nice long sip.
Swoon.
Repeat.
Here’s another approach from the blogger at “Deep South Dish”. I’m seeing a trend in a preference for “Luzianne” tea bags…..what is your favorite?
Recipe: How to Make Perfect Southern Sweet Iced Tea
©From the Kitchen of Deep South Dish
| Prep time: 10 min |Cook time: 10 min | | Yield: About 8 servings |
Ingredients:
- 5 to 7 individual Luzianne brand tea bags
- 1 quart of cool filtered or bottled water
- Pinch of baking soda, optional
- 1 4-cup glass Pyrex measuring cup for steeping
- 2 quart glass pitcher filled with ice
- 1 to 1-1/2 cups of sugar, more or less, to taste
- Fresh lemon, sliced or wedges, and some mint sprigs, also optional
Instructions:
Grab a pot and pour in one quart of cool filtered or bottled water, bringing to a full, rolling boil. For a milder tea, use 5 bags; for a more robust tea, go with 7. Spin the tea bags together so all the strings wrap together and set them inside a 4-cup glass Pyrex measuring cup with the tags hanging on the outside. Pour boiling water into the container and dip the tea bags in and out to begin releasing the tea leaves. Stick a plate on top and set the timer for exactly 9 minutes for a full bodied tea, 5 minutes or less if you prefer a lighter version. Let the tea bags steep. Do not go longer than 9 minutes or you risk burning your tea leaves and will end up with a bitter tea.
I almost always do 5 teabags, steeped for 5 minutes, sweetened with 1 cup of sugar, and that’s a most excellent glass of iced tea!
After the steeping time is up, take a wooden spoon and press the tea bags up against the side of the Pyrex cup and toss the tea bags into your compost pot. For insurance against bitterness you can add just a pinch of baking soda – no more than 1/8 teaspoon – to the steeped tea. It will not affect the flavor, but will take away bitterness if you happened to have burned your tea leaves.
Fill your glass pitcher with ice, pour the sugar on top of the ice and slowly and carefully pour the hot, steaming tea over the ice. If you prefer a sweeter tea, go with 1-1/2 cups of sugar. Don’t pour hot tea directly into a glass pitcher without ice in it!! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.
Stir well and serve in a glass, preferably a crystal glass, over even more ice, garnish with a sprig of mint leaves and a nice juicy slice of lemon. Savor.
AND…..last but not least, I ventured over to www.food.com for this recipe that again, swears it makes THE BEST Southern Iced Tea ever….you decide! They’re using Lipton tea bags….hmmmmm, I think I’ll stick with Luzianne! I do like the idea of using simple syrup as sweetner as well.
Simple Syrup Iced Tea
Directions:
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Heat water to boiling.
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For the simple syrup, pour 1 cup of the boiled water into a glass measuring cup, stir in sugar until it dissolves.
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Set aside.
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Pour remaining water into a tea pot or glass measuring cup with tea bags.
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Steep 5 minutes, then remove the bags.
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Stir syrup into the tea.
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Chill tea.
And that’s it! Let me know if you try any of these. Sweet Tea is the perfect pairing with summer foods….anytime!
2 Responses
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Marisa Franca @ All Our Way Says:
I’ve read about adding baking soda to make sure the tea is beautifully clear. I love my peach ice tea and it is naturally sweetened with some kind of herb. And I know of a blogger who insists on lime with her tea. I’ve never tried it but I do like the taste of lime. Let us know which one you decide on. Oh! I agree with simple syrup — makes sure the sugar is totally disolved.
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Melissa Says:
I will let you know Marisa! I have a dear friend who insists that pineapple juice is the best thing to sweeten tea with. We all have our way of doing things!
