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southern sweet tea served over ice in a glass with lemon slice

Southern Sweet Tea (Light Version)

Classic Southern-style sweet tea made the traditional way — brewed strong, sweetened while hot, then chilled. Smooth, clean, and gently sweet, with the iconic Southern character preserved in a lighter, more drinkable form.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 45
Ingredients Method Notes

Ingredients
  

TEA BASE
  • 1.65 L water
  • 6 item black tea bags Orange Pekoe or Luzianne-style blend
SWEETENING
  • 65-100 g white sugar to taste; light Southern-style
TO SERVE
  • item ice
  • item lemon slices optional; traditional garnish

Method
 

  1. Bring the water to a full boil. Remove from heat, add the black tea bags, and steep for 5 minutes to create a strong tea base. Remove the tea bags without squeezing.
  2. While the tea is still hot, stir in ⅓ cup sugar until fully dissolved. Taste and add more sugar gradually, up to ½ cup total only if needed. This step is essential — Southern sweet tea is always sweetened hot.
  3. Let the sweetened tea cool to room temperature. If desired, add a small amount of cold water or ice to adjust strength, keeping the tea smooth and balanced rather than heavy.
  4. Refrigerate for 1–2 hours until fully cold and refreshing.
  5. Fill glasses with ice, pour over the chilled sweet tea, and garnish with a lemon slice if desired.

Notes

  • Sugar must be added while the tea is hot — this is non-negotiable in authentic Southern sweet tea.
  • This is a light version; traditional Southern recipes often use 1–2 cups sugar per gallon.
  • Lemon is optional and regional; never add lemon juice directly to the pitcher.
  • Best consumed within 24–36 hours for the cleanest, smoothest flavor.