You can sweeten with Splenda or another similar product, or you can stabilize with campden tablets and sweeten with real sugar (i.e. cane sugar, etc). Not sure about the Lipton's but it would probably work. I don't see why it wouldn't.
I'm doing the Hard sweet tea, however I'm going to back sweeten with lemonade to make it like an arnold palmer.
Can someone outline the steps for me a little better?
Do I need a primary and a secondary, or can I do it all in a carboy in one stage?
I have several yeasts: which do you think would be best of Montrachet, Pasteur Champagne, and Cotes de Blancs?