Iced Tea (sweet Or Unsweet) Recipe

Bring water to a boil

Pour 8 cups water into a kettle or saucepan and bring to a rolling boil over high heat.

Steep tea

Remove from heat. Add 4 black tea bags (or equivalent loose-leaf wrapped in an infuser). Cover and steep 4 to 6 minutes for a full-bodied iced tea; steep 3 to 4 minutes for a lighter brew. Avoid over-steeping to prevent bitterness.

Remove tea leaves

Remove tea bags or strain out loose leaves. Do not squeeze tea bags aggressively (will add bitterness).

Cool briefly

Let the hot tea sit uncovered for 10 minutes to stop cooking and begin cooling. Stir once to release heat evenly.

Granulated sugar (while hot)

If using granulated sugar, stir 3 tablespoons into the warm tea until fully dissolved. Dissolving while tea is still hot prevents graininess.

Simple syrup (cold-friendly)

If using simple syrup, add 4 tablespoons to the brewed tea after it has cooled slightly or chilled. Simple syrup mixes easily into cold tea and is ideal if preparing ahead.

Honey (optional)

If using honey, stir 2 tablespoons into warm tea until dissolved. Honey will be harder to mix into very cold tea, so add while warm.

Taste and adjust

Taste the tea and add more sweetener a tablespoon at a time until you reach the desired sweetness. Remember ice will dilute the final drink.

Add lemon juice

Stir 2 tablespoons fresh lemon juice into the tea. Adjust to taste; omit if you prefer no citrus note.

Chill

Refrigerate the tea uncovered or lightly covered until cold, at least 1 hour. For faster service, pour hot tea into an ice-filled pitcher to cool quickly (note: this will dilute slightly).

Serve

Fill glasses with ice (about 1 cup ice per 8 oz glass). Pour chilled tea over ice. Garnish each glass with a lemon slice and a mint sprig if desired.

Storage

Store remaining iced tea in a covered pitcher in the refrigerator for up to 3 days. If stored unsweetened, sweeten individual servings to taste to preserve freshness.