South Carolina Sweet Tea Recipes

Steps:

• Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
• Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Steps:

• Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.

Steps:

• Mix water and sugar gradually, tasting and adjusting as necessary. Pour into a pot and bring to a boil over high heat.
• Remove from heat and add baking soda. Dunk teabags several times and cover. Allow to steep for 15 - 30 minutes (taste at 15 minutes).
• Remove tea bags (do not press!) and let cool to room temperature. Then transfer to a 2-quart glass or plastic pitcher.
• Refrigerate for several hours. Serve/garnish with lemon or orange slices. Enjoy! For swamp water, substitute 1 cup freshly-squeezed lemon juice for the same amount of water when adding sugar.

Steps:

• Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
• Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.

Steps:

• Bring water to a boil in a pot. Dissolve sugar in boiling water; remove from heat.
• Steep tea bags in water to desired strength of tea, 3 to 5 minutes.
• Refrigerate tea until cold, at least 1 hour.