Southern Sweet Iced Tea (Sweet tea)
A strongly brewed black tea, sweetened while hot (so the sugar dissolves), then chilled and served over ice with a lemon slice. Refreshing, frankly sweet, barely tannic.
A strongly brewed black tea, sweetened while hot (so the sugar dissolves), then chilled and served over ice with a lemon slice. Refreshing, frankly sweet, barely tannic.
In those Alabama summers when the air shimmered with heat, there was always a pitcher of tea in the cool. The secret is to sweeten the tea while it's still boiling hot — otherwise the sugar settles at the bottom and sulks. I'd steep it strong, add the sugar right away, then let it cool before adding ice and a lemon slice from the neighbor's tree. When someone came through the door, we'd pour them a tall glass: it was our way of saying welcome, simply.
- •Black tea — several bags or a big pinch (base)
- •Sugar — a generous cup (signature sweetness)
- •Water — a large pitcher (medium)
- •Lemon — a few slices (tangy freshness)
Southern Sweet Iced Tea (Sweet tea)
A strongly brewed black tea, sweetened while hot (so the sugar dissolves), then chilled and served over ice with a lemon slice. Refreshing, frankly sweet, barely tannic.
Why this dish? In the Alabama heat, "sweet tea" was the drink of every household, white and black — a sweetened pitcher kept cool to get through the day. It is the liquid backdrop of all of Rosa Parks's daily life, from Holt Street Church meetings to afternoons on the porch.
In those Alabama summers when the air shimmered with heat, there was always a pitcher of tea in the cool. The secret is to sweeten the tea while it's still boiling hot — otherwise the sugar settles at the bottom and sulks. I'd steep it strong, add the sugar right away, then let it cool before adding ice and a lemon slice from the neighbor's tree. When someone came through the door, we'd pour them a tall glass: it was our way of saying welcome, simply.
Ingredients (period version)
- Black tea — several bags or a big pinch (base)
- Sugar — a generous cup (signature sweetness)
- Water — a large pitcher (medium)
- Lemon — a few slices (tangy freshness)
Ingredients
- Black tea (Ceylon or Assam) — 4 bags (or 4 tsp) (base)
- Water — 1.5 liters (medium)
- Sugar — 120 to 180 g (to taste) (sweetness)
- Lemon — 1, sliced (acidity)
- Ice cubes — a large amount (chilled service)
- Mint leaves — optional (freshness)
Method
- Bring 75 cl of water to a simmer, remove from heat, and steep the tea for 5 to 7 minutes (strong but not bitter — do not oversteep).
- Remove the tea bags and dissolve all the sugar in the still-hot infusion, stirring well.
- Dilute with the remaining cold water and cool completely in the refrigerator.
- Serve in tall glasses filled with ice, with a lemon slice (and mint if desired).
How it was made : Sweet iced tea became established in the American South in the late 19th century, when ice became accessible. It is always sweetened hot for perfect dissolution, and is loved very sweet — so much so that it is sometimes called "the house wine of the South."
The contemporary twist : An "Arnold Palmer" version: half iced tea, half homemade lemonade, with a mint sprig and zest — the Southern porch in a fizzier style.
Sources : Robert Moss, « Southern Spirits », 2016 · John T. Edge (dir.), « The New Encyclopedia of Southern Culture: Foodways », 2007
Rosa Parks · Charactorium