My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I'm doing the same

The ubiquitous Southern sweet tea is more than just a refreshing drink—it's a symbol of hospitality, a fixture at family gatherings, and a regional hallmark that defines the sultry summers. When strawberries march into season, gleaming red and bursting with sweetness, they make the perfect infusion for a traditional Southern Sweet Tea, taking it to new heights of flavor. Enter Southern Strawberry Sweet Tea: a marriage between the classic iced tea and the juicy fruit that dot the spring and summer landscape. This drink champions simplicity while embracing the natural bounty of the South, offering a perfect sip for those looking to add a fruity twist to their leisurely front porch afternoons or festive garden parties.

Southern Strawberry Sweet Tea is versatile; it complements a wide array of foods. If you're aiming for a classic Southern spread, pair it with light sandwiches or savory scones during an afternoon brunch. For a heartier meal, enjoy it alongside a plate of fried chicken, collard greens, and cornbread. Don't forget it's also the perfect partner for a picnic, particularly with pimento cheese sandwiches, deviled eggs, and a slice of pound cake.

1 cup fresh strawberries, hulled and halved
1 cup granulated sugar (or to taste)
4 black tea bags, preferably Orange Pekoe or other robust black tea
1 gallon of water, divided
Fresh mint leaves for garnish (optional)
Lemon slices for garnish (optional)

1. In a small pot, combine half a cup of water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

2. Add the strawberries to the syrup and return to a simmer, then reduce heat and let the mixture cook for about 10 minutes, until the strawberries are soft and have released their color.

3. Meanwhile, bring 4 cups of water to a rolling boil in a large pot. Remove from heat, add the tea bags, and steep for 5-7 minutes, depending on how strong you like your tea. Remove the tea bags and discard them.

4. With a fine mesh strainer, strain the strawberry syrup into the tea, pressing on the solids to extract as much liquid as possible.

5. Add the remaining cold water to the tea and strawberry mixture, then chill in the refrigerator until it’s thoroughly cold.

6. Serve over ice, garnished with fresh mint leaves and lemon slices if desired.