How I Make Tea {Scott’s Cold Sweet Tea}
We’re heading out this week on a little road trip to my sister’s house. Chances are, when we arrive, there will be a pitcher of Scott’s Cold Sweet Tea chilling in the refrigerator. And, lucky me, I know just the cabinet to find a tall glass!
I’ve always liked iced tea. As a kid, my tastebuds leaned on that sugary Lipton mix, preferably the one flavored with lemon. It was so easy to stir a couple heaping spoons into a tall cold glass of water and cool off.
Nowadays, however, my sweet tea drinking is on a little different, and I think much better, level. And my brother-in-law Scott is to thank for keeping me on my tea making toes.
Scott uses a method that involves adding just a pinch of baking soda to the pitcher. I guess this is not something new, but I certainly hadn’t heard of it until just last summer. (Did you know about this?!)
The baking soda gives the drink clarity. And it also takes the edge off the tea’s natural acidity, making for a smoother, more enjoyable cold sipper. Needless to say, Scott’s method is now my method. He’s a real smart guy. :wink:
There is so much you can do with a cold glass of sweet tea! Stir in some fresh lemon juice or make an Arnie Palmer with half lemonade and half tea. Smash in some summer berries, citrus slices, or sprigs of fresh herbs. I loooooooooove mint in my tea!
How do you like your cold tea?!
Scott's Cold Sweet Tea
There is so much you can do with a cold glass of sweet tea!
Ingredients
- 1 pinch baking soda
- 2 c. boiling water
- 6 tea bags (regular Lipton tea or your favorite black tea)
- 1/4 to 3/4 c. sugar, depending on your preference for sweet (I like to use super fine sugar)
- 6 c. cold water
Instructions
- Sprinkle baking soda into a heat-proof pitcher.
- Pour in boiling water and add tea bags. Let steep for 15 minutes. Discard tea bags.
- Add sugar and stir until dissolved. Pour in cold water. Bring to room temperature and then refrigerate.
Notes
From my brother-in-law, Scott Bebensee.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Oh how I love tea…these days I’ve taken to drinking it with Splenda, otherwise I’d weigh 200lbs…but the way I grew up making it was dissolving sugar in boiling water than steeping the bags for twenty minutes or so…the baking soda trick is new to me, however, and I cannot wait to try it!
So you basically make a simple sugar and then steep the tea in it. Interesting. Haven’t seen quite that method before. But I likey! :)
Never heard the baking soda trick and I’ve lived in the South my whole life… I will add a pinch to today’s tea pitcher!
Hello Ignatius – I talk about the baking soda in the post.
I am curious… What does the baking soda do/why is it needed in this recipe?
What’s the baking soda for? I’ve never heard of that…
Hi Norma – I talk about the baking soda in the post.
I use to be a hard core coffee drinker, but now I’m seriously ADDICTED to iced tea! It’s all I drink and sometimes, all day long.
it’s my signature drink of choice.
;)
kellie
We make old fashioned sun tea…how would I incorporate the baking soda into this? Would I put it in the mason jar with tea bags while it steeps in the sun? Can’t wait for your response so I can try this!
Hi Dee Ann – In a quick search, I found a few places that mention it online, where they add the baking soda right away with the water and tea bags before placing it in the sun.
I’ve never heard of using baking soda either. Great tip! Can’t wait to try this!
I make this every couple of days. Except I use organic blue agave syrup as a sweetener. It’s a bit healthier and still tastes great. Thanks
Thanks for the instructions you have provided here and I hope I can make this soon together with my kids.. I am sure my husband would love this too.
We are huge fans of ice tea – especially this (steamy) summer. Can’t wait to try the baking soda tip!
Brenda, I’m from South Carolina which means I like my sugar with a little tea. LOL
No, really, I like my tea strong but really sweet. I’ve never heard of the baking soda tip, but will definitely try it next time!
Like you, I had not heard of the baking soda tip and it seems to be a good one to try. Great photos Brenda!
Love your site! I have never heard about the baking soda but will definitely try it! I like to mix my tea with orange juice and mint. Really really delish!
I haven’t tried orange juice in my tea, thanks!
Thanks so much for sharing this recipe! I’m off to try it now. Never heard about the baking soda. Thanks bunches!
My grandmother was a born and raised “Georgia Peach” that married and lived in North Carolina for most of her life. She always used a pinch of baking soda in her sweet tea too. It was so good and we drank it all summer long.
Have a fun and safe road trip to visit your sister. :-)
My Cece and I do love us some sweet tea! We always buy it. I have never tried to make it, but now I need too! Love little tips like the baking soda thing….who would have thunk it?! Thanks for sharing! Hugs to you Brenda, hope your visit with your sister is the best! Sheila
Love hearing from you, Sheila! Had such a great visit with my sister and her family. xo
What a great tip, thanks for sharing Brenda!
Russ’ Favorite Iced Tea
The sugar mix below was born out of lack. We only had about 1/4 cup of each type of sugar left at the time! When I tried making it with white cane sugar the next time when we were restocked, my husband Russ didn’t care for the tea as well. Now I keep our sugar mix for tea on hand in the cupboard in it’s own special container. :D
1/8 tsp baking soda
3 family sized Luzianne Iced Tea bags
6 cups (1-1/2 quarts) boiling purified water
1 cup sugar mix (dark brown, light brown, demarrara & cane)
ice cubes
enough cold purified water to fill the rest of a gallon container
In a heatproof bowl (I use a Pampered Chef 2 quart mixing bowl), put baking soda and tea bags in. (I wrap the strings of the tea bags around the handle of the Pampered Chef mixing bowl to keep the paper from getting into the tea.) Pour in boiling purified water and allow to steep for 15 minutes. Meanwhile, fill a pitcher with a straining lid with ice and purified water to allow the water to get very cold. When the steeping time in finished, using tongs, gently squeeze the tea bags from top to bottom into your hot tea container. Be careful not to splash. The tea will still be very hot. Discard the tea bags. (I put them in the compost. They’re great for plants!) Time to add the sugar mix. Stir well (I use a wooden spoon) until all the sugar has mixed into the hot tea. Add about 10 cubes of ice to the hot tea to help with chilling. Using the strainer on your pitcher, pour the semi-chilled tea into a gallon sized container in the sink. Add the chilled, purified water to the brim of the gallon container. ENJOY your smooth, delicious, not-too-sweet, heavenly tea! :D
Made one little error toward the bottom of the directions. “Using the strainer on your pitcher” should have been placed before “Add the chilled, purified water to the brim…”. Sorry about that.