Segafredo Iced Tea Recipe

Bring 1000 ml water to a near-boil (about 95°C / 203°F). Remove from heat.

Add 4 black tea bags to the hot water and steep for 4–5 minutes for strong flavor. Avoid over-steeping to prevent bitterness.

After steeping, remove and discard (or set aside) the tea bags, gently pressing them against the side of the pot to extract remaining liquid without squeezing bitter tannins.

While the tea is still hot, combine 60 g granulated sugar with 30 ml hot water in a small cup to make a simple syrup-like solution. Stir until sugar is fully dissolved.

Stir the dissolved sugar into the hot tea until completely integrated. Taste and adjust sweetness if desired (add up to 15 g more sugar if you prefer sweeter iced tea).

Cut the fresh lemon in half. Juice one half and add the juice to the warm sweetened tea, stirring to combine. Slice the remaining half into 2 thin slices for garnish.

Add 6 fresh mint leaves to the warm tea and gently bruise them first (clap between your palms or press lightly with a spoon) to release aroma. Let mint steep briefly (30–60 seconds) in the warm tea, then remove to avoid overpowering.

Allow the sweetened, flavored tea to cool to room temperature (about 20–30 minutes).

Once cooled, pour the tea into a large pitcher through a fine mesh strainer to remove mint bits and any sediment.

Add 300 ml cold water to the pitcher to adjust strength and volume, stirring to combine. Taste and adjust with more cold water or lemon juice as needed.

Fill 2 tall glasses with ice (about 2 cups ice per glass).

Pour the iced tea over the ice into the glasses, dividing evenly.

Garnish each glass with a lemon slice and 3 fresh mint leaves.

Serve immediately with straws or long spoons. Leftover iced tea keeps refrigerated for up to 48 hours; stir or gently shake before serving as flavors may settle.