Iced Passion Fruit Tea Recipe

Brew the tea

Bring 4 cups of water to a boil. Remove from heat and add 4 black tea bags. Steep for 5 minutes for strong tea (6–7 minutes if you prefer a very robust flavor).

Remove the tea bags, pressing gently against the side of the pot with a spoon to extract liquid but not bitterness.

Stir in 1 tablespoon white sugar while tea is still warm until dissolved. Let the tea cool to room temperature, then transfer to the refrigerator to chill (about 30–45 minutes) or place in an ice bath to speed cooling.

Make the passion fruit syrup

In a small saucepan, combine 1 cup passion fruit pulp, 1 cup water, and 1 cup granulated sugar. Stir to combine.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, reduce heat and cook for 4–6 minutes until slightly thickened — the syrup should coat the back of a spoon.

Remove from heat. If you prefer a smoother syrup, strain through a fine-mesh sieve to remove seeds; otherwise keep seeds for texture and visual appeal. Allow the syrup to cool to room temperature.

In a pitcher, combine the chilled brewed tea and the cooled passion fruit syrup. Start with 1/2 cup syrup, taste, and add more (up to 1 cup) depending on desired sweetness and passion fruit intensity. Stir in 2 teaspoons fresh lemon juice to brighten the flavors.

Fill glasses with ice (about 1/2 cup ice per 8 oz glass). Pour the iced passion fruit tea over the ice, making sure to distribute seeds/pulp if using. Garnish each glass with a mint sprig and an extra tablespoon of passion fruit pulp on top if desired.

Serve immediately. Stir before drinking if syrup has settled.