Storyville Sweet Teas Recipe

Brew the strong tea

Bring 8 cups water to a near boil in a kettle or pot. Remove from heat and add 6 black tea bags. Let steep 6 minutes for a strong concentrate, then remove tea bags, pressing gently to extract flavor.

While the tea is still warm, stir in 3 tablespoons granulated sugar until dissolved. Add 2 tablespoons fresh lemon juice and stir. Let cool to room temperature, then refrigerate until chilled (about 30–45 minutes).

When ready to serve, fill serving glasses with ice (about 3/4 full). For each serving, pour chilled tea over ice, leaving room for fruit syrup (about 1/4 cup).

Make strawberry syrup

Combine 1 cup quartered strawberries, 1 cup water and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 6–8 minutes until strawberries soften and syrup thickens slightly.

Remove from heat and mash berries with a fork or potato masher to release juices. Strain through a fine mesh sieve into a bowl, pressing solids to extract syrup (reserve a few mashed pieces if you like texture). Let cool, then refrigerate.

To serve, add 2–3 tablespoons strawberry syrup to a glass of sweet tea, stir gently, garnish with a strawberry or lemon slice.

Make blueberry syrup

Combine 1 cup blueberries, 1 cup water and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes until berries burst and mixture thickens slightly.

Mash berries lightly and strain through a sieve to remove skins if desired, or leave some solids for body. Cool and refrigerate.

To serve, stir 2–3 tablespoons blueberry syrup into a glass of chilled sweet tea, add a few fresh blueberries and a mint sprig if desired.

Make ginger infusion

In a small saucepan bring 1 cup water and 1/4 cup sliced ginger to a boil, then reduce heat and simmer 8–10 minutes to extract a spicy ginger concentrate.

Strain the ginger liquid into a cup, discard solids. Stir in 2 teaspoons honey (or adjust sweetener to taste) while warm so it dissolves. Chill before use.

To serve, add 2 tablespoons ginger syrup to a glass of chilled sweet tea for a mild ginger kick, or up to 1/4 cup for stronger heat. Garnish with a thin ginger slice or lemon.

Make peach syrup

Combine 1 cup diced ripe peaches, 1 cup water and 1/4 cup sugar in a saucepan. Bring to a gentle simmer and cook 6–8 minutes until peaches are soft and syrup thickens.

Mash the peaches and strain through a sieve for a smooth syrup, or leave some fruit for texture. Cool and refrigerate.

To serve, stir 2–3 tablespoons peach syrup into a glass of chilled sweet tea, add a peach slice and mint sprig if desired.

Make passion fruit syrup

Combine 1/2 cup passion fruit pulp, 1/2 cup water and 1/4 cup sugar in a small saucepan. Heat gently, stirring, until sugar dissolves and mixture simmers 3–4 minutes to marry flavors.

If seeds are undesirable, strain the mixture; otherwise keep seeds for texture. Cool and refrigerate.

To serve, add 2 tablespoons passion fruit syrup to a glass of chilled sweet tea, stir, and garnish with a lemon wheel or passion fruit seeds.

For each 12–16 oz serving: fill glass with 1 to 1 1/2 cups chilled sweet tea and ice, add 2–4 tablespoons (adjust to taste) of the chosen fruit or ginger syrup, stir well.

Taste and adjust sweetness by adding more syrup or a squeeze of lemon. Garnish with lemon slice, mint sprig or fruit slices. Serve immediately.

Store leftover syrups and chilled sweet tea in the refrigerator for up to 4–5 days. Shake or stir before using.