Sweet Tea Slush | Classic Black Tea, Smooth & Refreshing
Classic sweet tea frozen into a clean, refreshing slush—no fruit needed.
Prep 5–8 min Ready ≈15–45 min Batch ≤ ~2.3 L Sugar ≈10–14%
Sweet Tea Slush
Brew strong black tea, sweeten lightly, then freeze into silky ribbons with the GSEICE HS3L. Serve plain, or add a lemon slice as an optional garnish.
Servings • Ingredient Matrix
| Ingredients | 2–3 Servings | 4–6 Servings | 6–8 Servings |
|---|---|---|---|
| Strong black tea brewed, fully cooled | 2 cups (480 ml) | 4 cups (960 ml) | 6 cups (1440 ml) |
| Cold water | ½ cup (120 ml) | 1 cup (240 ml) | 1½ cups (360 ml) |
| Simple syrup (1:1) adjust to taste | 3–4 tbsp | 6–8 tbsp | 9–12 tbsp |
| Pinch of salt sharpens flavor | a pinch | a pinch | a pinch |
| Finishers optional | Lemon slice · mint sprig · ice chips | ||
Batch ≤ ~2.3 L. Keep total sugar around 10–14% for a quick, silky freeze.
Directions
- Brew & cool. Steep black tea double strength (to survive dilution); cool completely.
- Mix base. Stir in cold water, simple syrup, and a pinch of salt; chill if time allows.
- Load & program. Pour into HS3L (≤ ~2.3 L). Select Frozen Juice.
- Freeze. Run until flow slows and falls in smooth, ribbon-like strands (~15–45 min).
- Serve. Dispense into chilled glasses; garnish with lemon slice or mint if desired.
Tips
Tea strength
Brew at least 2× normal strength so the flavor remains bright after freezing.
Sweetness window
Target 10–14% sugar for optimal ice crystal texture; add syrup, not extra water.
Zero-caffeine option
Use decaf black tea or strong herbal tea (e.g., rooibos) for a caffeine-free slush.
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