Iced Tea Recipe
Recipe information
Make Iced Tea in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Iced Tea
Brew and Sweeten
1. Bring water to near boiling
Heat 4 cups of water to just under a rolling boil (about 200–205°F / 93–96°C). If you don't have a thermometer, heat until steam rises and bubbles begin to form around the edges.
2. Steep tea
Place 4 black tea bags in a heatproof pitcher. Pour the hot water over the tea bags. Let steep for 5 minutes for a standard-strength tea or 7 minutes for a stronger brew. Do not steep longer than 8 minutes to avoid excessive bitterness.
3. Add sugar
Remove the tea bags, gently pressing them against the side of the pitcher with a spoon to extract extra flavor (but not so hard as to release bitterness). While the tea is still hot, stir in 4 tablespoons granulated sugar until fully dissolved. Taste and adjust: add 1 tablespoon more sugar if you prefer sweeter iced tea.
Chill, Finish and Serve
4. Dilute with cold water
Add 4 cups of cold water to the sweetened tea to bring it to a cooler temperature and extend the volume for serving. Stir to combine.
5. Cool to refrigerator temperature
Allow the tea to come to room temperature (about 15–20 minutes) then cover and refrigerate for at least 1 hour, or until thoroughly chilled. For faster results, place the pitcher in an ice bath and then refrigerate.
6. Assemble glasses
Fill serving glasses with ice cubes (about 1 cup ice per glass). Pour chilled tea over the ice, leaving a little room at the top for lemon if using.
7. Add lemon and garnish
Stir in 2 tablespoons fresh lemon juice into the pitcher or add about 1/2 tablespoon lemon juice per glass to taste. Garnish each glass with a lemon slice and a mint sprig if desired.
8. Serve
Serve immediately while cold. Store leftover iced tea covered in the refrigerator for up to 3–4 days. If separation occurs, stir before serving.
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