San Sodas / Ice Tea Recipe

Brew the tea

Bring 6 cups of water to a near boil. Remove from heat and add the loose-leaf tea (about 6 teaspoons) or 4 tea bags. Steep black tea 4–5 minutes (green tea 2–3 minutes) depending on strength desired.

After steeping, strain out the leaves or remove tea bags. While the tea is still warm, stir in 1/2 cup granulated sugar until fully dissolved (reduce or omit if you prefer less sweet). Stir in 2 tablespoons fresh lemon juice to brighten the flavor.

Allow the tea to cool at room temperature for 15–20 minutes, then chill in the refrigerator until cold (about 30–45 minutes) or speed up by adding 2 cups of ice directly to the tea and stirring until chilled. Remove any excess melted ice so the tea is not overly diluted.

For each serving (this recipe yields 4 servings): fill a tall glass about halfway with ice (about 1/2 cup ice per glass). Pour 3/4 cup of the chilled iced tea into each glass (for 4 glasses use 3 cups total).

Add 1 tablespoon (or to taste) of your chosen fruit syrup — strawberry, peach, or passion fruit — into each glass (total 4 tablespoons for 4 servings). If you prefer a fresher fruit flavor, muddle 2 tablespoons of fresh fruit (strawberries or peach slices) gently in the bottom of the glass before adding tea.

Top each glass with 3/4 cup sparkling water or club soda, pouring gently to preserve effervescence (for 4 servings use 3 cups soda). Stir once lightly to combine, taking care not to flatten the bubbles.

Taste and adjust sweetness if needed: add up to 1/2 tablespoon simple syrup per glass if more sugar is desired.

Garnish each glass with a citrus slice and 2 mint leaves. For a San Soda-style presentation, add a small spoonful of crushed fruit on top or a float of extra syrup.

Serve immediately while fizzy. If storing, keep iced tea and sparkling water separate and combine just before serving to maintain carbonation.