No meal was complete at Mama Peggy’s table without some fine Southern style sweet tea. Not for the faint of heart. If you’re from up North, you can thin this tea by cutting each glass with 50% water.
- 4 Luzianne family size tea bags
- 1½ cups sugar
- 1 gallon water
- Place tea bags in an average size saucepan and fill half full with water.
- Bring water to a boil on stove-top.
- Remove from heat and allow tea to “steep” for 10 or 15 minutes.
- Add sugar to your tea pitcher (remember, this recipe is for a gallon) and pour the warm tea mixture over.
- Stir until sugar has melted.
- Now you have two options. The first is to just fill the rest of your tea pitcher with water, stirring as it’s filled.
- The other option, if you like stronger tea, is to pour water of the tea bags that are still in your saucepan and hold press the tea bags slightly with a spoon as you pour off the water into your tea pitcher. You can repeat this several times until the tea mixture is mostly water. Then just top off your tea pitcher with water.
- Chill in the refrigerator and serve over ice.
This is how the tea tasted at Peggy’s Restaurant. It was served over ice, and our Northern friends would often request a half a glass of tea and glass of water because this Southern style tea was too sweet for them.