Extra Sweet Tea Recipe
Make Extra Sweet Tea Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Finish & Serving
Method
Tea Base
- 1
- 2
Steep tea
Remove from heat. Add 6 black tea bags to the hot water, pressing them gently so they are submerged. Cover the pan and steep for 6 to 8 minutes for a strong brew (8 minutes for maximum strength).
- 3
Prepare sugar syrup
While the tea steeps, combine 1/4 cup hot water (reserved) with 1 cup granulated sugar and 1/4 cup light brown sugar in a heatproof bowl or measuring cup. Stir until sugars are completely dissolved to make a thick sweetener. Using warm water helps dissolve sugar quickly and evenly.
- 4
Remove tea bags and sweeten
After steeping, remove and discard the tea bags, gently squeezing them against the side of the pot to extract flavor (avoid over-squeezing to minimize bitterness). While the brewed tea is still hot, stir in the prepared sugar mixture until fully combined. Taste and if you want it even sweeter, dissolve up to 1/4 cup additional granulated sugar in 2 tablespoons hot water and add incrementally, tasting as you go.
- 5
Finish with lemon (optional)
If using, stir in 1 tablespoon fresh lemon juice now to brighten the flavor and balance the sweetness. This is optional but recommended when making very sweet tea so the drink isn't cloying.
Finish & Serving
- 6
Cool the tea
Allow the sweetened tea to cool at room temperature for 15 to 20 minutes, then transfer to the refrigerator to chill for at least 45 minutes. For faster cooling, place the pot in an ice bath and stir until lukewarm before refrigerating.
- 7
Assemble and serve
Fill tall glasses with about 1 cup ice each. Pour the chilled extra-sweet tea over the ice, leaving a small gap at the top. Garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately.
- 8
Storage
Store any leftover sweet tea in a sealed pitcher in the refrigerator for up to 4 days. Sugar can settle—give the pitcher a gentle stir before pouring.