There are many recipes for southern iced tea, but most have been modernized and tweaked to take some of the sweetness out of them. While there is nothing terribly wrong with this, anyone born and raised in the south will notice the difference right away.
If you’ve ever traveled through the southern states you’ve no doubt seen tea being served at every restaurant. When done right, the sweetness is a bit much for those raised anywhere else.
It truly is an acquired taste. Despite my family coming from several different states, the one thing that everyone agreed on was the sweet tea. Fair warning: this is extra sweet, so have some extra water on hand to cut it down a bit if you feel that sugar high coming on.
If you’re going to make a real sweet tea, the first thing you have to begin with is choosing the correct tea. Luzianne tea is the brand of choice. They also make a decaffeinated version. Next, and this is the scary part for most people, is the amount of sugar added. Of course you gotta go with cane sugar to get that real sweet taste.
Southern sweet tea
- 12 individual Luzianne tea bags or 3 family size tea bags
- 1 cup pure cane sugar
- 2 cups boiling water
- 7 cups cold water
In a small sauce pan add 2 cups water, bring to boil. Remove from heat and add the 12 individual or 3 family size tea bags. Cover with lid.
Steep the tea for 15 minutes. Pour into 2 quart container.
Add sugar and stir until sugar is completely dissolved.
Add the cold water, and allow tea to reach room temperature before placing in refrigerator.
* For an extra twist, add two slices of dehydrated peach slices into glass when served.