Pomegranate Black Tea Recipe

Time35m

Serves2

Make Pomegranate Black Tea Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring water to a boil
Pour 500 ml water into a kettle or saucepan and bring it to a rolling boil.
2
Steep the tea
Remove from heat and add 2 tsp black tea leaves (or 2 strong black tea bags). Cover and steep for 4–5 minutes for a robust flavor. Longer (5–6 min) for stronger tannic bite; shorter (3 min) for milder.
3
Strain and cool
Strain out the leaves (or remove tea bags). Transfer the brewed tea to a heatproof container and allow it to cool at room temperature for 10–15 minutes, then place in the fridge until cold (about 20–30 minutes) if making iced tea. If serving warm, keep warm and proceed to mixing step.

4
Make pomegranate syrup
In a small saucepan combine 120 ml pomegranate juice and 60 g granulated sugar. Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer and let simmer 4–6 minutes until slightly reduced and syrupy. Remove from heat and stir in 15 ml lemon juice to brighten. Let cool.
5
Adjust sweetness
Taste the cooled syrup. If you prefer sweeter tea, add up to 1–2 tsp more sugar while the syrup is warm so it dissolves, or adjust with additional lemon for tartness.

6
Combine tea and syrup (iced)
Fill two glasses with ice (about 1 cup total divided). Pour chilled black tea into the glasses, about 300 ml tea in total (150 ml per serving). Add 30–45 ml pomegranate syrup per glass (about 60–90 ml per serving batch) depending on desired sweetness and color. Stir to combine.
7
Top with optional fizz
If using sparkling water, top each glass with 60 ml sparkling water to add effervescence and lighten the drink. Stir gently once.
8
Garnish and serve
Scatter 1 tbsp pomegranate arils and 3 mint leaves into each glass. Serve immediately. For warm service: combine 240–300 ml hot brewed tea with 30–45 ml warm pomegranate syrup in each cup, stir, and garnish with arils and mint.
9
Storage
Extra pomegranate syrup can be stored in a sealed jar in the refrigerator for up to 7 days. Brewed tea (unsweetened) can be refrigerated for up to 48 hours.