Ramona's Sweet Tea
Submitted by RGALVAREZ
Southern sweet tea done right: sugar dissolved into a warm tea concentrate, steeped just briefly so it never turns bitter, then chilled and poured over ice. Smooth, sweet, and refreshing by the glass.
YIELD
8 servingsPREP
3 minCOOK
5 minREADY
8 minThere’s an art to a glass of proper Southern sweet tea, and it comes down to two things: sweetness and the absence of bitterness.
This recipe nails both. The sugar gets dissolved in boiling water first, so it melts in completely smooth instead of settling grittily at the bottom of the glass.
Then comes the part most people get wrong. The tea bags steep for only 2 to 3 minutes; any longer and the tannins turn the tea harsh and bitter. And whatever you do, don’t squeeze the bags when you pull them, because that wrings out those same bitter tannins.
You dilute the strong concentrate down to two quarts, chill it well, and serve it over plenty of ice.
The result is clean, sweet, and smooth, the kind of porch-sipping tea that goes down easy on a hot day.
Pro Tips
- Steep only 2 to 3 minutes; over-steeping is the number one cause of bitter tea.
- Never squeeze the tea bags, since that releases harsh tannins.
- Dissolve the sugar in the hot water so it blends in fully and smoothly.
- Chill thoroughly and serve over lots of ice for the most refreshing glass.
Variations
- Add fresh mint, lemon slices, or a splash of peach juice.
- Use decaf tea bags for an all-day, caffeine-free version.
- Cut the sugar for a lightly sweetened tea, or go full Southern with the cup.
Ingredients
Directions
Fill a small saucepan with water, add sugar and bring to a boil.
Boil until sugar dissolves.
Remove from heat and add in the tea bags.
Let tea steep 2 to 3 minutes but any longer will cause tea to be bitter.
Remove teabags from water but do not squeeze the tea bags as this will also cause bitterness.
Pour tea concentration into a 2 quart pitcher and add in enough cold water to make 2 quarts.
Refrigerate.
Serve poured over ice..
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