Mrs. Swindell's Famous Fruited Iced Tea

This fruited iced tea is the kind of pitcher drink that gets requested at every gathering once folks taste it. Strong-brewed English breakfast tea gets sweetened with a homemade simple syrup, then mixed with fresh-squeezed orange juice and pineapple juice for a refreshing blend that’s fruity without being overly sweet.

Making the simple syrup separately and chilling it before mixing is a smart approach. Cold sugar doesn’t dissolve well in cold tea, and stirring granulated sugar into the pitcher leaves you with a gritty, unevenly sweetened drink. The pre-made syrup blends right in.

Steep the tea bags for a full 5 minutes but don’t go longer. Over-steeped tea turns bitter and tannic, which fights against the fruit juices instead of complementing them. Chilling everything overnight lets the flavors marry into something smooth and unified.

Chef Tips

• Use fresh-squeezed orange juice if possible. Bottled juice from concentrate tastes flat in comparison.
• Six tea bags in four cups makes a strong concentrate that won’t taste watered down once the juices and ice are added.
• Adjust the simple syrup to taste. You can always add more, but you can’t take sweetness away.
• Serve over plenty of ice in tall glasses. Garnish with orange slices or fresh mint.

Variations

• Add fresh lemon juice for a tangier, more classic Southern sweet tea profile.
• Use peach or mango juice instead of pineapple for a tropical twist.
• Make it a cocktail by adding a splash of bourbon or rum to each glass.