Classic Southern Sweet Tea

Instructions

1. 1

   In a medium Saucepan, bring 4 cups of Water to a full boil over high heat.

2. 2

   While the Water heats, make the simple syrup: combine 1 cup Granulated Sugar and 1/2 cup Water in a small Saucepan over medium heat. Stir constantly until the Sugar is completely dissolved, about 3–4 minutes. Do not let it boil. Remove from heat and set aside.

3. 3

   Once the Water reaches a full boil, remove the Saucepan from heat. Add the Black Tea Bags, gently submerging them. Do NOT squeeze the bags. Let them steep for exactly 5 minutes — no longer, or the Black Tea can turn bitter.

4. 4

   Remove the Black Tea Bags by lifting them out gently and letting them drip naturally. Again, do not squeeze. Discard the bags.

5. 5

   Pour the hot brewed Black Tea concentrate into a large Pitcher (Large). Add the simple syrup and stir to combine.

6. 6

   Add the 4 cups of Cold Water to the Pitcher (Large) and stir well. Taste and adjust sweetness — add more simple syrup if desired.

7. 7

   Let the Black Tea cool to room temperature (about 20–30 minutes), then refrigerate until fully chilled, at least 1 hour. For best results, chill overnight.

8. 8

   Fill tall glasses with Ice. Pour the chilled sweet Black Tea over the Ice. Garnish with a Lemon slice and a sprig of fresh Mint if desired. Serve immediately.