Texas Tea (Reduced Sugar)

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This recipe for Texas Tea with reduced sugar, is a wonderful, fresh recipe to have in your collection for a luncheon or party. I love it’s bright red color, hint of mint, and the sweet and sour combo of lemon and pineapple. And my favorite aspect, you can make it ahead! Add a splash of flavored vodka to make it an adult beverage!

I’ve seen this recipe in several Junior League and church cookbooks, you know the kind, the ones where you can guarantee it will be delicious and not too difficult!! I love those!

So the next time you are hosting a party, Easter, Mother’s day or any other party; make up some of this reduced sugar sweet tea, trust me, it’s sweet enough!

Making Simple Syrup

Start by bringing your water and sugar to a boil in a medium saucepan. Bring to boil, whisking to dissolve sugar; boil for 5 minutes. Remove from heat.

Place 4 sprigs of fresh mint into the hot sugar water; if you want it even less sweet, reduce your sugar by half, or remove sugar all-together!

Get your tea bags ready; 1 family size tea bag = 4 regular sized tea bags.

Add tea bags.

TIP | Making it for the evening? Replace the black tea with decaf black tea.

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And your herbal berry tea bags (I love Tazo’s Passion tea), Blueberry or any berry tea works well.

Stir to combine and allow to steep (stand) for 5 minutes. Using a strainer, just scoop out tea bags and mint and discard.

Add pineapple juice…

And thawed lemonade concentrate…

Stir well and chill. Makes about 1 gallon.

Serve chilled over ice (or in a large pitcher or beverage server) with a lemon slice and a sprig of mint as a garnish (optional).

TIP | Make into an adult beverage by adding 1 oz of vodka (try Deep Eddy’s Grapefruit or Lemon infused Vodka–YUM!), simply pour Texas Tea over the top and you have a lovely cocktail. Imbibe responsibly!

Christmas or Holiday Texas Tea!

The cheery, red color alone makes it ideal for the holidays, but if you’d like, swap out the pineapple juice for cranberry juice!

Enjoy this drink recipe? Give these a try!

• Passion Iced Tea
• Cherry Bomb
• Frozen Lemonade
• Cherry Clementine Smoothie

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Texas Tea - Southern Sweet Tea

Yield: About 1 Gallon

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Texas Tea is a wonderful, fresh recipe to have in your collection for a luncheon or party. I love it's bright red color, hint of mint, and the sweet and sour combo of lemon and pineapple. Perfect any time of year!

Print

Ingredients

• 1/2 cup sugar (or cut in half, or even omit; I use all natural cane sugar)
• 3 quarts filtered water (that's 12 cups)
• 3 Tazo Passion tea bags (other herbal fruity teas may be substituted)
• 8 Black Tea bags (substitute with 2 family sized tea bags), decaf may be used
• 4 sprigs of mint
• 1 1/2 cups pineapple juice
• 6 oz can frozen lemonade, thawed (I can never find 6 oz, buy 12 oz and freeze leftovers)
• Ice, lemon slices and mint sprigs for serving (optional)

Instructions

1. Bring the sugar (optional) and water to a boil, whisking to combine until sugar is dissolved. Boil 5 minutes, remove from heat. If not using sugar, just bring to boil.
2. Add mint sprigs, herbal berry tea bags, black tea bags. Cover and let steep/stand for 5 minutes.
3. Remove tea bags and mint from tea using a sieve. Add lemonade concentrate and pineapple juice. Stir and chill.
4. Serve over ice, garnish with a lemon slice and a mint sprig.

Notes

If you'd like your tea even less sweet, reduce your sugar by half, or remove sugar all-together!

OVER 21 | Make into an adult drink by adding a shot of your favorite flavored vodka, give Deep Eddy's Grapefruit or Lemon a try.

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Nutrition Information:

Yield: 128 oz Serving Size: 8 oz
Amount Per Serving: Calories: 8 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 0g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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