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. 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