Fresh Brewed Iced Tea Recipe

Prepare

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

Steep

Place 6 black tea bags (or equivalent loose-leaf tea in an infuser) into a heatproof pitcher or pot. Pour the boiling water over the tea so the bags are fully submerged.

Let the tea steep for 5 minutes for a mild brew or up to 7 minutes for a stronger flavor. Avoid steeping longer than 8 minutes to prevent excessive bitterness.

After steeping, remove and discard the tea bags (or remove infuser). If using loose leaf without an infuser, strain the tea through a fine mesh sieve or cheesecloth into a clean pitcher.

If you want sweet tea, combine 1 cup granulated sugar with 1/4 cup hot water in a small bowl or measuring cup and stir until the sugar is completely dissolved to make a simple syrup. While the brewed tea is still warm, stir in the dissolved sugar until fully incorporated.

Taste and adjust sweetness: add more simple syrup or plain sugar (dissolved) a few tablespoons at a time if desired.

Allow the sweetened or unsweetened brewed tea to cool at room temperature for 15–20 minutes.

Stir in 1/2 cup fresh lemon juice (adjust to taste) into the cooled tea.

Refrigerate the pitcher uncovered until chilled, about 1–2 hours, or speed up cooling by transferring tea to a shallow container and refrigerating 30–45 minutes.

To serve, fill glasses with ice (about 1 cup ice per 8-12 oz glass). Pour chilled tea over the ice. Garnish each glass with a lemon slice and a mint sprig if using.

Store any leftover iced tea covered in the refrigerator for up to 4 days. Stir gently before serving if separated.