Sweet Tea
A summer staple! Three types of sweeteners makes this crowd-pleaser complex and delicious.
Ingredients
FULL RECIPE (Makes 4 quarts for a dispenser)
- 12 black tea bags
- 4 cups boiled water
- ½ cup white sugar
- ¼ cup brown sugar
- ¾ cup honey
- Lemon juice to taste
- 12 cups cold water
HALF RECIPE (Makes a 2-quart pitcher)
- 6 black tea bags
- 2 cups boiled water
- ¼ cup white sugar
- ⅛ cup brown sugar
- ⅓ cup + 2 Tbsp honey
- Lemon juice to taste
- 6 cups cold water
Instructions
- Fill a 4-cup capacity glass measuring cup or other heat proof container with desired amount of teabags. You can twist the teabag strings around the handle to keep them from dropping into the container as it gets filled. Pour boiled water into measuring cup. Let steep for at least 30 minutes or up to an hour.
- Remove the teabags, squeezing them gently to release any extra liquid. Be careful if they are still hot to the touch! Add white sugar, brown sugar, honey and lemon juice to the tea mixture, stirring with a fork or whisk to dissolve sugars. Cover and chill, at least 3 hours, until cold.
- Pour chilled tea mixture into the container you'll be using and add remaining cold water. If you're not serving it right away, keep it chilled and add ice only when ready to serve.
Notes
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