flipSweet Tea (Southern Sweet Iced Tea)
Sweet Tea (Southern Sweet Iced Tea)
Why this dish? Nicknamed 'the house wine of the South,' sweet tea accompanies every meal in Southern US households across social backgrounds. The quintessential hospitality drink, it evokes the hot Alabama afternoons of Angela Davis's childhood.
A strong-brewed black tea, heavily sweetened, served over lots of ice with a lemon slice and sometimes a few mint leaves. Refreshing and thirst-quenching, it is the drink of hospitality throughout the South.
In the South, you never receive anyone without offering them a tall glass of iced tea—that would be an unforgivable breach of hospitality. You want it good and sweet, good and cold, with a lemon wedge, and then you sit on the porch and talk for hours. Those conversations, low-voiced in the afternoon heat, were often where the spirit of community was forged. A simple glass of tea can hold a whole art of living together.
- •Black tea — several bags or a generous amount (base)
- •Sugar — generously (sweetener)
- •Lemon — a few slices (acidity)
- •Ice and water — plenty (service)
Sweet Tea (Southern Sweet Iced Tea)
A strong-brewed black tea, heavily sweetened, served over lots of ice with a lemon slice and sometimes a few mint leaves. Refreshing and thirst-quenching, it is the drink of hospitality throughout the South.
Why this dish? Nicknamed 'the house wine of the South,' sweet tea accompanies every meal in Southern US households across social backgrounds. The quintessential hospitality drink, it evokes the hot Alabama afternoons of Angela Davis's childhood.
In the South, you never receive anyone without offering them a tall glass of iced tea—that would be an unforgivable breach of hospitality. You want it good and sweet, good and cold, with a lemon wedge, and then you sit on the porch and talk for hours. Those conversations, low-voiced in the afternoon heat, were often where the spirit of community was forged. A simple glass of tea can hold a whole art of living together.
Ingredients (period version)
- Black tea — several bags or a generous amount (base)
- Sugar — generously (sweetener)
- Lemon — a few slices (acidity)
- Ice and water — plenty (service)
Ingredients
- Black tea (Ceylon or Orange Pekoe) — 6 bags (base)
- Water — 1.5 L (infusion)
- Sugar — 120 to 180 g to taste (sweetener)
- Lemon — 1, sliced (acidity)
- Fresh mint — a few leaves (optional) (freshness)
- Ice cubes — as needed (service)
Method
- Bring 1 L of water to a simmer, remove from heat, and steep the tea bags for 5–7 minutes (not too long to avoid excessive bitterness).
- Remove the bags, add the sugar while the tea is hot, and stir until completely dissolved.
- Add the remaining cold water (0.5 L) and let cool.
- Serve in tall glasses filled with ice, with a lemon slice and, if desired, a few mint leaves.
- Store in the refrigerator and drink well chilled.
How it was made : Sweet iced tea became established in the Southern US by the late 19th century as sugar and ice became more accessible. It was made in large batches in pitchers to cool the whole household during scorching summers.
The contemporary twist : 'Front porch' version with a homemade mint-and-lemon-infused simple syrup, allowing more precise control of sweetness.
Sources : Adrian Miller, Soul Food (2013) · John Egerton, Southern Food: At Home, on the Road, in History (1987)
Angela Davis · Charactorium
