Copycat McDonald’s Sweet Tea Recipe

Why You’ll Love This Recipe

• Candy-sweet, ultra-cold sips just like the classic drive-thru favorite.
• Heavy syrup dissolves perfectly—no sugar grit at the bottom.
• Shock-chilling locks in bright flavor and a crystal-clear pour.
• Simple, scalable, and budget-friendly for picnics or parties.

Grocery List

• Produce: 1 large lemon (plus extra for wedges, optional)
• Dairy: None
• Pantry: Black tea bags (orange pekoe), granulated sugar, optional baking soda, ice

Full Ingredients

Tea Base

• 8 black tea bags (orange pekoe) or 2 family-size bags
• 4 cups (960 ml) filtered water, heated to 205°F/96°C
• Optional: 1/8 teaspoon baking soda (softens tannins and keeps tea clear)

Heavy Sugar Syrup (2:1)

• 1½ cups (300 g) granulated sugar
• 3/4 cup (180 ml) water

To Finish & Serve

• 4 cups ice (about 1 lb/450 g), plus more for glasses
• Cold water to top up to 2 quarts (64 oz/1.9 L)
• 1 large lemon, thinly sliced (plus extra wedges to squeeze, optional)

Step-by-Step Instructions

Step 1: Set up your pitcher and ice

Place a heatproof 2-quart (64 oz/1.9 L) glass pitcher by the stove. Fill a separate bowl or the pitcher itself with 4 cups of ice (about 1 lb/450 g) and keep nearby. Have additional cold water ready to top up to the 2-quart mark later.

Step 2: Cook the heavy sugar syrup

In a small saucepan, combine 1½ cups sugar and 3/4 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved and the syrup is clear, 1–2 minutes. Turn off the heat and keep the syrup hot. This concentrated syrup ensures perfect sweetness without undissolved sugar.

Step 3: Brew strong black tea

Heat 4 cups filtered water to 205°F/96°C (just off a rolling boil). Add the tea bags to a large heatproof measuring jug or pot. Sprinkle in the optional pinch of baking soda. Pour the hot water over the tea. Steep for 5 minutes for a strong, drive-thru-style brew. Avoid oversteeping to prevent bitterness.

Step 4: Sweeten the tea while it’s hot

Remove the tea bags without squeezing (squeezing extracts extra tannins that can taste harsh). Immediately stir in all of the hot heavy syrup until the tea is uniform and glossy. Tasting now will be intense—the tea is concentrated and hot—but the sweetness will balance once diluted and chilled.

Step 5: Shock-chill to ultra-cold clarity

Pour the hot sweet tea over the prepared 4 cups of ice in your pitcher. Stir steadily for 60–90 seconds to melt much of the ice and drop the temperature fast. Top up with cold water until the liquid reaches the 2-quart (64 oz) mark. Stir again. For extra-frosty tea, refrigerate 20–30 minutes before serving.

Step 6: Serve over fresh ice with lemon

Fill tall glasses with fresh ice. Add a few thin lemon slices to each glass, and pour the tea over. For a brighter citrus pop, squeeze an extra lemon wedge right before sipping. Taste and adjust: add a splash of cold water for less sweetness or a little reserved syrup for more.

Pro Tips

• Use filtered water for both brewing and topping up; it keeps the tea clear and tastes cleaner.
• A tiny pinch of baking soda mellows bitterness and helps prevent cloudiness—don’t overdo it.
• Do not squeeze tea bags; it releases excess tannins and can muddy flavors.
• Shock-chilling over ice preserves brightness better than slow cooling on the counter.
• Add lemon at serving time, not during steeping, to avoid bitterness from the pith.

Variations

• Less Sweet: Use 1 cup (200 g) sugar for the syrup (1 cup sugar + 1/2 cup water) and proceed as written.
• Peach Sweet Tea: Stir in 1/3–1/2 cup peach syrup or puree after shock-chilling; garnish with fresh peach slices.
• Mint Lemon Sweet Tea: Lightly crush a handful of fresh mint, add to the pitcher with 2–3 extra lemon slices, and let infuse 15 minutes before serving.

Storage & Make-Ahead

Refrigerate tea (without lemon slices) in a sealed pitcher for up to 4 days; it’s best within 48 hours. Add lemon slices only at serving to prevent bitterness. Heavy syrup keeps 3–4 weeks refrigerated in a clean jar; make extra to sweeten lemonade or coffee. If tea clouds in the fridge, it’s just chilled tannins—stir and serve over plenty of fresh ice.

Nutrition (per serving)

Approximate for 1 serving (8 oz): 150 calories; 0 g fat; 38 g carbohydrates (38 g sugars); 0 g protein; 5 mg sodium. Caffeine varies by tea brand but typically ~20–40 mg per 8 oz.