I just got back from a vacation in the southern U.S.A. where I enjoyed some hot weather and lots of southern iced tea. I must confess, like most Canadians, my exposure to iced tea has been mainly of the canned Nestea™ variety, so the real thing was a pleasant new experience for me. Now that I’ve discovered it though, I plan on leaving the cans behind and making my own iced tea this summer.
While in Savannah, Georgia, we had lunch at the famous Wilkes House, where I picked up her cookbook on the way out. Here is Mrs. Wilkes’ Iced Tea recipe, along with my slight modifications to suit my taste.
Recipe: Homemade Iced Sweet Tea
Summary: This is the the same tea we enjoyed on our travels to Savannah, Georgia. This is classic southern sweet tea.
- 3 tea bags (good quality Black Tea, Orange Pekoe or try a Green Tea or any other tea you like)
- 4 cups of water
- 1/2 to 1 cup sugar (original recipe calls for one scant cup. I prefer a bit less and use 1/2 to 2/3 cup, a tad less for green tea iced tea)
- (optional) 1/2 lemon, thinly sliced (not in the original recipe, but I love lemon in iced tea)
- Bring water to a boil in a saucepan. Once it reaches the boil, remove from heat, add the tea bags, cover and let steep for 5 minutes.
- Remove and discard the tea bags. Pour tea into a heat-proof glass pitcher. While tea is still hot, add sugar to taste (or omit if you prefer unsweetened tea). Stir to dissolve sugar. Allow to cool for 30 minutes at room temperature, then place pitcher in the refrigerator.
- If adding lemon, slice one half of a lemon into thin slices. Add lemon slices to the pitcher. Refrigerate at least until cool. Serve over ice and enjoy!
- This recipe makes a small batch, so if you like iced tea, I’d suggest doubling the recipe.
Prep time: 5 min | Cook time: 5 min | Total time: 10 min
Number of servings (yield): 8