Ingredients:
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8 cups water, divided (6 cups cold, 2 cups for boiling)
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4-6 family-size black tea bags (Luzianne or Lipton are Southern staples, but any black tea works; 6-8 regular tea bags can substitute)
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1 to 1.5 cups granulated sugar (adjust to taste—1 cup is standard, 1.5 cups is extra sweet)
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Pinch of baking soda (optional, about 1/8 tsp, to reduce bitterness and enhance clarity)
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Lemon slices (optional, for serving)
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Ice (lots of it)
Instructions:
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Boil the Water:
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Bring 2 cups of water to a rolling boil in a saucepan or kettle.
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Steep the Tea:
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Remove from heat and add the tea bags. If using the baking soda, sprinkle it in now—it’s a Southern trick for smoother tea.
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Let steep for 5-7 minutes (no longer, or it’ll get bitter). Gently press the tea bags against the side of the pot to release flavor, then remove and discard them.
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Dissolve the Sugar:
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While the tea is still hot, stir in the sugar until fully dissolved. Start with 1 cup and taste later—you can always add more. The heat ensures the sugar melts in smoothly.
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Combine and Chill:
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Pour the hot tea mixture into a heat-safe pitcher with the remaining 6 cups of cold water. Stir well.
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Let it cool to room temperature, then refrigerate until cold (at least 1-2 hours). Or, if you’re in a hurry, add ice to speed it up, but account for dilution.
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Serve:
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Fill glasses with ice, pour the sweet tea over, and garnish with a lemon slice if desired. Stir before serving if it’s been sitting—the sugar can settle.
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Tips:
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Taste after mixing and adjust sweetness by stirring in more sugar or a splash of simple syrup if needed.
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Don’t steep too long—over-steeping makes it tannic and harsh.
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For a twist, muddle in some fresh mint leaves when serving.
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Store in the fridge for up to 3-4 days, but it’s best fresh.
