Description
Think sweet tea can’t get any better? What if I told you that adding fresh strawberries turns it into a whole new kind of summer magic?
If you’ve never tried fruity tea made with real berries and a homemade syrup, you’re about to fall in love with your new go-to drink.
Ingredients
Let’s break down the key ingredients and why they’re so important to this recipe’s flavor and texture.
Water (8 cups total)
Why it matters: Water is the base of your tea and the strawberry syrup. It helps carry flavor without overwhelming the natural ingredients.
Tip: Use filtered water for the cleanest taste.
Black Tea Bags (8)
Why it matters: Black tea provides a bold, smooth flavor that pairs beautifully with sweet strawberries.
Substitutes: Use green tea or caffeine-free herbal tea for a lighter version.
Baking Soda (1 tsp)
Why it matters: Baking soda helps reduce bitterness and softens the tannins in tea. It’s a Southern sweet tea secret!
Tip: Just a pinch is all you need — don’t skip it!
Fresh Strawberries (4 cups, chopped)
Why it matters: Real strawberries make the syrup rich, colorful, and naturally sweet.
Substitutes: You can use frozen strawberries (thawed), or try raspberries for a tart twist.
Granulated Sugar (1½ cups)
Why it matters: Sugar enhances the sweetness of the strawberries and creates the syrup.
Substitutes: Use honey, agave syrup, or a sugar substitute like stevia to adjust sweetness levels.
Instructions
In a medium saucepan, bring 2 cups of water to a boil.
Remove the pan from heat and add the 8 black tea bags.
Let the tea steep for about 5 minutes to release its flavor.
Carefully remove the tea bags and press them with tongs to squeeze out every drop.
Tip: Don’t steep too long or the tea may become bitter.
Pour the brewed tea into a large pitcher.
Add 4 more cups of water and the baking soda.
Stir gently to combine.
Tip: Baking soda helps give the tea a smoother, cleaner taste — it’s especially helpful if you’re using hard water.
In the same saucepan (no need to rinse!), add the remaining 2 cups of water.
Add the chopped strawberries and granulated sugar.
Bring to a low simmer over medium heat and let it bubble gently for about 20 minutes.
The strawberries will soften, break down, and release their sweet juices.
Tip: Stir occasionally to keep the sugar from sticking to the bottom of the pan.
Remove the syrup from the heat and let it cool for 5–10 minutes.
Strain the syrup through a fine mesh sieve into a clean bowl or cup.
Press the strawberries gently to extract all the juice.
Discard or save the solids (they make a great yogurt topping!).
Tip: You can chill the syrup faster by placing it in the fridge or freezer for a few minutes.
Pour the cooled strawberry syrup into your pitcher of tea.
Stir everything together until fully blended.
Taste and adjust sweetness if needed — you can stir in more sugar or syrup to your liking.
Pour over ice and enjoy right away!
Tip: Garnish with lemon slices, fresh strawberries, or mint leaves for a pretty touch.
