Sweet tea is a staple in the south. In fact it’s not something you can even get out west or up north. I love iced tea but had never even heard of sweet tea until I met Stephen, who hails from Georgia and was about 75% sweet tea when I met him.
Some of my favorite stories Stephen tells are about his maternal grandmother, Mama Lee. She was tiny, under five feet, and always had a pitcher of sweet tea in the fridge or a pan of biscuits in the oven. We drive by her old house, where Stephen grew up, on the same country road as aunts and uncles, cousins and great-grandparents. When I asked Stephen where his ancestors were from originally, he said “I think we all just grew up out of the ground in Georgia.”
Just like her biscuit recipe, Mama Lee’s sweet tea recipe is a bit of an unknown unfortunately, but Stephen does remember one of her secrets. Just a pinch of baking soda keeps the tea clear and a little less acidic. And like all southerners, I’ve learned to add the sugar when the tea is still warm. Doing so means the sugar dissolves making a refreshing, crisp glass of cold iced tea with a hint (in our kitchen, at least!) of sweetness.
Traditional sweet tea would have three times the sugar I like to use, but as with everything since I moved, I take a little of the southern traditions, mix them with my west coast upbringing and create a sweet new blend that suits us just fine.
Mama Lee Inspired Sweet Tea
serves 8
8 cups of water
6 tea bags
1/4 cup of granulated sugar
Pinch of baking soda
In a medium sauce pan, bring two cups of water to a boil on the stove top. Once the water reaches a rolling boil, turn off the burner and remove the pan from the heat. Add the six tea bags and allow to steep for up to 20 minutes (depending on how strong you like your tea). Remove tea bags and add the sugar and pinch of baking soda. Stir until sugar is dissolved and add to a pitcher with six cups of cool water. Refrigerate until ready to drink. Serve over ice with lemon wedges if desired.