I always order “half sweet, half unsweet” at restaurants because southern sweet tea is just too sweet for my taste. The amount of sugar included in this recipe is just perfect for that half-and-half blend. It is made with a citrusy black tea (I like Lady Grey, but the heavy bergamot in Earl Grey is delicious too) and peppermint. There is just something about the combo of peppermint and citrus that is just incredibly light and refreshing. So give this a shot and let me know what you think!
- 4 cups of water, boiled
- Just shy of ½ cup sugar (You can add more to your taste, it will take a cup and a half for southern sweet tea)
- Two bags of Lady Grey Tea
- One bag of peppermint tea (herbal)
- 4 cups of cold water
Boil the water, as soon as it is at a rolling boil, take it off the heat and immediately add the sugar. Stir until the sugar is dissolved. Add the tea bags and let them steep for 15 minutes.
Once the 15 minutes are up, remove the tea bags and pour the tea into a pitcher. Add four cups of cold water to fill the pitcher. Stir it up, and put it in the refrigerator to chill. It tastes best ice cold, but if you are impatient like I am, load your glass to the brim with ice before pouring the tea.
Shout out to my mom, who perfected this recipe and has been serving it for as long as I can remember.
I use the Teavana Large Blue Infusion Tea Pitcher for my iced tea. I love this pitcher because it comes with an infuser for loose-leaf tea and the lid is airtight which makes the tea stay fresh longer, and it can be tipped on its side in the fridge without spilling! It is a must for anyone who loves iced tea (especially from loose-leaf tea) and makes it regularly.