When I’m craving something refreshing and bursting with summer charm, I turn to Southern Strawberry Sweet Tea. It’s fruity, vibrant, and just the thing to cool down a hot day. Each glass glows a ruby pink, laced with black tea and fresh citrus, and it never fails to hit the spot.
Why You’ll Love This Recipe
I love this recipe because it takes the best parts of summer—ripe strawberries, lemony brightness, and sweet iced tea—and brings them together in one irresistible drink. It’s easy to make, great for gatherings, and perfect for sipping all afternoon long. Whether I’m on the porch or planning a picnic, this tea always feels like a Southern celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Sliced strawberries
• Water
• Sugar
• Lipton Original family-size black tea bags
• Fresh lemon juice
• Lemon slices or wedges (for garnish)
• Whole strawberries (for garnish)
• Ice
Directions
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I begin by simmering sliced strawberries with sugar and water to create a homemade strawberry syrup. I let it cook for about 10–12 minutes until the berries are soft and the liquid is rich and sweet.
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After it cools slightly, I strain the syrup through a mesh sieve, pressing the strawberries to get every last drop. Then I refrigerate the syrup so it thickens and chills.
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To make the tea, I steep black tea bags in hot water for 10–15 minutes. After removing the bags, I stir in sugar while the tea is still warm so it fully dissolves.
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Once the tea cools slightly, I pour it into a large pitcher and mix in cold water, fresh lemon juice, and the chilled strawberry syrup. I give it a good stir and taste to adjust sweetness or tartness.
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To serve, I fill glasses with ice and pour the tea over the top. I garnish each glass with a lemon wedge and a fresh strawberry.
Servings and timing
This recipe makes 6–8 servings and takes about 30 minutes total: 10 minutes of prep, 10–15 minutes to simmer the syrup, and some time to cool.
Variations
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I swap black tea with green tea when I want something lighter.
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For a caffeine-free version, I use herbal tea.
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Sometimes I add mint or basil for a fresh twist.
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If I want to cut back on sugar, I substitute with stevia or monk fruit.
Storage/reheating
I store any leftover tea in a sealed pitcher in the fridge for up to three days. Before pouring, I always give it a quick stir since natural ingredients tend to settle. The strawberry syrup can be made ahead and stored separately, or even frozen in ice cube trays for future batches. I don’t reheat the tea—it’s meant to be enjoyed ice-cold. If the syrup thickens too much, I let it sit at room temp or warm it gently in the microwave for a few seconds.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, I use frozen strawberries when fresh ones aren’t in season. I thaw them first to make syrup that’s just as flavorful.
Is it possible to use a sugar substitute?
Definitely. I often use stevia or monk fruit. I just start with a small amount since these tend to be sweeter than regular sugar.
Do I have to use black tea bags?
Not at all. I’ve used green tea and herbal blends for variety. Each one adds a unique spin while keeping the drink refreshing.
How do I keep the tea from getting cloudy?
I let the brewed tea cool to room temperature before adding ice or cold water. That prevents cloudiness and keeps it looking clear and crisp.
Can I make this recipe in advance?
Yes, I prep both the syrup and the tea the day before. I store them separately and mix right before serving so it’s fresh and flavorful.
Conclusion
This Southern Strawberry Sweet Tea is everything I love about summer in one glass—cool, fruity, and full of charm. Whether I’m sipping it on a quiet afternoon or serving a big pitcher at a gathering, it always delivers that sweet Southern magic.
