Sweet Iced Tea

We are southern folks here and stuck in the great white north with its many charms but no sweet tea.

Just in case you were wondering…here is how I make sweet tea.

10-12 black tea bags
3/4-2 cups sugar
1/2 gallon of water

Boil that up on the stove until the tea is dark and the sugar dissolves. Then dump into a gallon pitcher. Top off with cold water and/or ice. Chill.

Be mystified when you must rinse and repeat the next day…especially when your tea drinkers are suffering from southern homesickness.

Note: Instant sweet tea does not substitute for the house wine of the south.


  1. we go thru a gallon a day on the weekends – unsweet tho and family sized tea bags

  2. I love sweet tea, and it just isn’t served up here in Washington. That’s why I love conferences in the South! Just saw a recipe for Sweet Tea Popsicles in the local paper, and I’m definitely making those.

  3. Yes, well, here any type of iced tea is seasonal in a lot of restaurants…and sweet tea isn’t found outside of McDonald’s. Maybe that explains the mystery of why the McDonald s are always packed around here.

  4. Can’t help but think GAWD, that’s sweet. May I offer a family (Chicagoan) recipe? You see, you forgot the lemon.

    Bring 1 quart water to a boil. Turn off the heat, add 5 or 6 strong black teabags. Let steep and cool. Pour into a pitcher, then add the juice of one lemon, a half cup of sugar, and about 5 and 1/2 cups water. Stir vigorously. Drink. You may not go through a gallon a day, but certainly a pitcher a day.

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