Sweet Tea

By Beth Kirby | {local milk}
July 30, 2013
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Author Notes: This is a recipe for the Southern classic variety. No fancy herbal infusions or expensive teas here. Just water, sugar, and plain black tea. The only thing that improves this classic is a wedge of lemon, a mason jar to drink it out of, and a front porch to drink it on. Beth Kirby | {local milk}

Makes: 16 cups

  • 16 cups water
  • 16 tea bags, Lipton or Luzianne
  • 16 tablespoons white sugar
  • 1 lemon for serving, optional
  1. Boil the water in a large pot.
  2. Remove pot from heat and add in the tea bags. Swirl them around a bit to make sure they're all submerged, and then steep it until it's nice and strong, 15-20 minutes.
  3. Remove tea bags with a slotted spoon, and stir in sugar until it's all dissolved.
  4. Cover and let cool off a bit before transferring to a pitcher or large mason jars and chilling it in the fridge until it's cold, a few hours.
  5. Pour tea over some ice (preferably in and old jam jar to set the mood...), put a wedge of lemon on the side, and sip it on a front porch somewhere...and if you haven't access to a front porch for your sipping, no worries, it's easily imagined while sipping this tea!

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