Thirst Quenching Southern Brewed Sweet Tea

By Michael Harris-Arzon, The Simplistic Professional


While I make foods and drinks from virtually every country on the planet, I always come back to my southern roots.  They say ‘You can take the boy out of the south, but you can’t take the south out of the boy.’  

As a good southern boy, one of the constants in our household is Sweet Tea, which I make at least once a day.  During the hot, summer months, I tend to make it every few hours.  There is nothing more thirst quenching than a well brewed pitcher of ice tea.


  • 5-10 Black Tea Bags
  • 2 Cups White Sugar
  • Lemon Slices


  1. Fill a pitcher with warm water.
  2. Add your tea bags.  If using the small, single serving size tea bags, then you would want use about 10 of them.   If the tea bags are of brewing size, then use about 5 black, tea bags.
  3. Let steep, on the counter, for about an hour.  The tea should be about the color of whisky and translucent.  Squeeze the tea bags, over the pitcher, for that last bit of flavor extraction and discard.
  4. Add 2 cups of white sugar and stir until your sugar is completely dissolved.  Refrigerate until ready to serve.  Tip:  In a smaller container, make a small batch of tea using 2-3 tea bags.  When brewed, add about 1/2 cup of sugar to sweeten.  Mix well until the sugar is dissolved.  Pour into an ice tray and freeze to make sweet tea ice cubes.  These will keep your ice tea from becoming diluted as the ice melts.
  5. When ready to serve, use your sweet tea ice cubes and a lemon slice that has been cut halfway and place on the edge of the glass.
  6. Sit back and enjoy this old southern classic as it was meant to be had.

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