Iced beverages are summer standards, but in my household, not everyone likes their drinks at the same level of sweetness. We don't sweeten iced tea or coffee while it's freshly brewed: everyone sweetens their own glass. Then the sugar doesn't dissolve into the cold beverage, and the last few sips are gritty and twice as sweet as the rest of the drink.
How to solve this problem? Do what the coffee shops do: make simple syrup!
1/2 c. water
1/2 c. to 1 c. sugar
small clean jar or syrup pitcher
Recipe: Place water and sugar in saucepan over low to medium heat. Bring to a boil and cook until sugar has dissolved into water. (Do not overcook.) Remove from heat. Store indefinitely in sealed container in refrigerator. You can halve or double the recipe if needed. Use as you would use granulated sweeteners.
Another trick: When you make a fresh batch of iced tea or coffee, reserve some of the beverage to make ice cubes. They will melt into your drinks without diluting them, the way water cubes would.
Finally, try cold-brewing your iced coffee or tea, but remember that the result only keeps for about a day.