Southern Sweet Iced Tea
Strong-brewed black tea, heavily sweetened while hot, then chilled and served over lots of ice, often with a squeeze of lemon. Refreshing, sweet, and slightly tannic.
Strong-brewed black tea, heavily sweetened while hot, then chilled and served over lots of ice, often with a squeeze of lemon. Refreshing, sweet, and slightly tannic.
In the heat of our home, my child, nothing beat the big pitcher of sweet tea sweating on the table. We brewed the tea real strong, melted the sugar in while it was still hot — that's the secret, it has to melt while it's burning hot — then cooled it, and over ice when you drink. A squeeze of lemon, and you'd make it till evening. The whole house drank from it, from the littlest to the oldest.
- •Black tea — a good dose (brewed base)
- •Water — a pitcher (infusion)
- •Sugar — generously (sweetener (melt while hot))
- •Lemon — a few wedges (tangy freshness)
- •Ice — plenty (iced service)
Southern Sweet Iced Tea
Strong-brewed black tea, heavily sweetened while hot, then chilled and served over lots of ice, often with a squeeze of lemon. Refreshing, sweet, and slightly tannic.
Why this dish? Under the Texas and Southern sun where Ailey grew up, the big pitcher of sweet black tea served over ice was the indispensable drink at every table, from daily meals to Sunday supper — refreshment and comfort within ladle's reach.
In the heat of our home, my child, nothing beat the big pitcher of sweet tea sweating on the table. We brewed the tea real strong, melted the sugar in while it was still hot — that's the secret, it has to melt while it's burning hot — then cooled it, and over ice when you drink. A squeeze of lemon, and you'd make it till evening. The whole house drank from it, from the littlest to the oldest.
Ingredients (period version)
- Black tea — a good dose (brewed base)
- Water — a pitcher (infusion)
- Sugar — generously (sweetener (melt while hot))
- Lemon — a few wedges (tangy freshness)
- Ice — plenty (iced service)
Ingredients
- Black tea bags (e.g., orange pekoe) — 5-6 (brewed base)
- Water — 1.5 L (infusion)
- Sugar — 100 to 150 g (to taste) (sweetener)
- Lemon — 1, cut into wedges (freshness)
- Ice cubes — lots (iced service)
- Mint leaves (optional) — a few (aroma)
Method
- Bring water to a simmer, remove from heat, and steep tea for 5-7 minutes (no longer, to avoid bitterness).
- Remove bags, add sugar while tea is hot, and stir until fully dissolved.
- Let cool to room temperature, then refrigerate for several hours.
- Serve in tall glasses filled with ice, with a lemon wedge (and mint).
- Stir before drinking.
How it was made : "Sweet tea" is the archetypal table drink of the American South, where it accompanied every meal. Sugar is dissolved hot to blend completely, yielding a frankly sweet drink served very cold — a habit born of the climate that became a regional identity marker.
The contemporary twist : Pour it over ice cubes pre-frozen with lemon and mint: they color and perfume the glass as they melt, without diluting it.
Sources : Adrian Miller, Soul Food: The Surprising Story of an American Cuisine, 2013 · John Egerton, Southern Food: At Home, on the Road, in History, 1987
Alvin Ailey · Charactorium