Lemon Iced Tea Recipe

Boil water

Bring 12 cups of water to a rolling boil in a large pot or kettle.

Steep tea

Remove from heat. Add 6 black tea bags (or the equivalent loose-leaf in an infuser). Cover and steep for 5 minutes for a medium-strength brew or up to 8 minutes for a stronger flavor. Do not over-steep to avoid excessive bitterness.

Remove tea

Remove the tea bags or strain out the leaves. Gently press the tea bags against the side of the pot with a spoon for extra flavor, then discard.

Cool slightly

Let the brewed tea cool at room temperature for 10–15 minutes to reduce heat before combining with the syrup (this helps preserve bright lemon flavor).

Make simple lemon syrup

In a small saucepan, combine 1 cup granulated sugar and 1 cup water (the syrup water). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely, about 3–4 minutes.

Add lemon zest

Remove the syrup from heat. Stir in 1 tablespoon lemon zest and let steep for 5 minutes to infuse. This adds aromatic brightness.

Strain syrup and add juice

Strain the syrup to remove zest solids, then stir in 1 cup fresh lemon juice until well combined. Taste and adjust: for sweeter tea add more syrup; for tarter tea add more lemon juice (up to 1/4 cup more). Let syrup cool slightly.

Combine tea and syrup

In a large pitcher, pour the cooled brewed tea and add the lemon syrup mixture. Stir well. Taste for balance. If the tea is too strong, add up to 2 cups cold water to dilute to your preferred strength.

Chill

Refrigerate the combined tea until thoroughly chilled, at least 1–2 hours. For faster chilling, place the pitcher in an ice bath for 20–30 minutes, then refrigerate.

Serve over ice

Fill glasses with ice (about 3/4 full). Pour the chilled lemon iced tea over the ice. Garnish each glass with a lemon slice and a sprig of fresh mint if using.

Storage

Store any leftover iced tea in a covered container in the refrigerator for up to 4 days. Stir before serving; add ice and fresh lemon slices as needed.