Iced Tea Recipe

Brew strong tea

Bring 8 cups of water to a rolling boil. Place 6 black tea bags (or the equivalent amount of loose-leaf tea in an infuser) into a large heatproof pitcher or pot. Pour the boiling water directly over the tea. Cover and steep for 5 to 7 minutes for a full-bodied iced tea; steep up to 8 minutes if you prefer stronger flavor. Do not over-steep beyond 8 minutes to avoid excessive bitterness.

Remove tea bags

After steeping, remove the tea bags or strain out the loose leaf tea. Pressing bags lightly with a spoon will extract additional flavor; avoid squeezing hard to minimize bitterness.

Make simple syrup (if using granulated sugar)

If you want sweetened iced tea, dissolve 1 cup granulated sugar in 1 cup hot water to make a simple syrup. Stir until fully dissolved. While the brewed tea is still hot, stir in the simple syrup until combined. Taste and adjust sweetness by adding more syrup or water as desired. (If you prefer no sugar, skip this step.)

Add citrus and herbs

While the tea is still warm, add slices of 1 lemon and 1/2 orange and about 10 fresh mint leaves to infuse a subtle citrus and herbal note. Gently bruise mint leaves before adding to release oils. Let the tea cool slightly for 10 minutes with the fruit and herbs in it.

Dilute and chill

Stir in 6 cups of cold water to the brewed tea to reach the desired strength and volume (adjust if you prefer stronger or lighter tea). Transfer the pitcher to the refrigerator and chill for at least 1 hour until cold. For faster cooling, fill a heatproof container with the tea and place it in an ice bath (bowl of ice water) for 15–20 minutes, then refrigerate briefly.

Serve over ice

Fill glasses with ice cubes (about 6 cups total used across servings). Strain the chilled tea into glasses over ice. Garnish with additional lemon or orange slices and a sprig of mint if desired. Stir and serve immediately.