Sweet Tea Recipe

Bring water to a boil

Pour 8 cups of cold water into a medium saucepan or kettle and bring to a rolling boil over medium-high heat.

Steep tea

Remove the water from heat. Add 4 black tea bags (or an equivalent amount of loose leaf tea in an infuser). Cover and let the tea steep for 5 minutes for a standard-strength brew or up to 7 minutes for a stronger brew. Avoid steeping longer than 8 minutes to prevent excessive bitterness.

Remove tea leaves

Carefully remove the tea bags or infuser. Squeeze the bags gently against the side of the pot with a spoon to extract flavor if desired, then discard.

While the brewed tea is still hot (warm but not boiling), stir in 3 tablespoons of granulated sugar until fully dissolved. If you prefer using simple syrup for easier mixing and smoother texture, replace the granulated sugar with 3/4 cup simple syrup and stir to combine. Taste and adjust sweetness: add more sugar or syrup a tablespoon at a time if you prefer sweeter tea.

Allow the sweetened tea to cool at room temperature for 15–20 minutes, then transfer to the refrigerator to chill for at least 1 hour. For faster cooling, place the pot in an ice bath or pour the tea into a shallow container to increase surface area.

Fill glasses with ice (about 1 cup ice per 8-12 oz glass). Pour chilled sweet tea over the ice, leaving a little room at the top. Stir briefly.

Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately.

Storage: Keep leftover sweet tea refrigerated in a covered pitcher for up to 3–4 days. Stir or shake before serving as separation may occur.