Southern Sweet Tea

by Sabrina Snyder

Last Update:

10 Comments

2 from 1 vote
8 Servings
Prep Time 20 minutes
Hours 4 hours
Total Time 4 hours 20 minutes
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Southern Sweet Tea is a smooth, refreshing drink for the Summer. Easy to make a whole pitcher in 20 minutes, then chill before serving.

This Southern Sweet Tea recipe is the perfect ice cold drink to serve on hot summer days. Serve with Summer favorites like Classic Burgers, Southern Fried Catfish, and Cilantro Lime Shrimp.

Sabrina’s Southern Sweet Tea Recipe

The only difference between iced tea and sweet tea is the addition of sugar. Southern Sweet Tea can satisfy your sweet tooth, and it’s the perfect beverage to cool you down on a hot day. Just remember that you don’t want to cool the tea down with ice. Instead chill it in the fridge, then serve the smooth, cold tea over ice.

Dinner, then Dessert

Southern Sweet Tea

Southern Sweet Tea is a smooth, refreshing drink for the Summer. Easy to make a whole pitcher in 20 minutes, then chill before serving.
Yield 8 Servings
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Drinks
Cuisine American
Author Sabrina Snyder
Glass of southern sweet tea.
PrintRate

Ingredients
 

  • 2 cups boiling water
  • 1 pinch baking soda
  • 6 black tea bags
  • 3/4 cup white sugar
  • 6 cups water

Instructions

  • Add the boiling water, baking soda and tea bags to a large pot and let steep for 15 minutes.
  • Remove the tea bags.
  • Stir in the sugar and water well until sugar is dissolved.
  • Refrigerate at least 4 hours before serving.

Nutrition

Calories: 73kcal | Carbohydrates: 19g | Sodium: 46mg | Potassium: 1mg | Sugar: 19g | Calcium: 7mg | Iron: 1mg

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Collage of tea in glasses with ice and garnish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I haven’t tried it in sun tea, so if you try it, will you let me know? I can’t imagine it being any different from this recipe.

      Reply

    1. Great question Charles!
      Baking soda is added to help neutralize tannins, which can make tea taste bitter and cause cloudiness. It helps to clarify the tea and it dissolves quickly without affecting the taste or texture.

      Reply

      1. Love all your recipes! Ive been learning from you for years!!!

        Here in the Deep South (Augusta, GA) we use brown sugar to give our sweet tea an authentic Southern taste.

        Reply

        1. Thank you for the tip, Glenda. I bet the brown sugar deepens the flavor. Thanks for loving all the recipes!

          Reply