August 3, 2012

Sweet Tea Recipe: Tricia’s Heavenly Sweet Tea

This is a delicious summer drink. Every time I make this for a gathering, I get all kinds of oohs and ahhs. It’s definitely going to make you think twice about buying bottled tea again.

I was lucky enough to get the recipe from a wonderful gal, Tricia, who goes to my church and it’s one of her family recipes (don’t worry, I got permission to share). I bet after you try it, you’ll find it a recipe worth passing along as well!

Tricia’s Heavenly Sweet Tea


6 Lipton Tea Bags

2 springs fresh mint

1 cup granulated sugar

1 (6 oz) can of lemonade

2 (11.5 oz) cans Apricot Nectar (find this in juice aisle, I prefer Kern’s Apricot Nectar about $1.25-$1.50 a can)
PRINT a coupon for $0.50 off a six pack of Kern’s Nectar

2 tsp almond extra

Place teabags and mint in a pottery or glass pitcher and pour in two (2) cups of cold water. Bring a kettle with three (3) cups of water to a rolling boil. Pour boiling water over teabags and cover with a small plate (or lid), steep for 10-15 minutes. Remove the teabags and mint and add the sugar, until dissolved, continue to add the remaining ingredients and three (3) additional cups of water. Server cold over ice.

Let me know what you think!

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook


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  1. Looks good. I am going to give it a try. I love almond extract. Thanks.

  2. Robin Walker says

    Is the lemonade concentrate or regular? I’m excited to try this recipe, thanks for sharing it!

  3. Stephanie says

    This looks so yummy! Do you think it would be much different if I omit the almond extract? My husband is allergic to nuts. 🙁

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