Iced Tea Recipe

Boil water

Bring 8 cups water to a full boil in a kettle or large saucepan.

Steep tea

Place 6 tea bags into a heatproof pitcher. Pour the boiling water over the tea bags. Let steep 5 to 7 minutes for a standard-strength black iced tea (5 minutes for lighter, 7 minutes for stronger). If using loose leaf, steep in an infuser and use roughly 12 teaspoons total.

Remove tea bags

Remove and gently squeeze each tea bag against the side of the pitcher with a spoon to extract remaining brewed tea, then discard the bags (or remove the infuser).

Make simple syrup (recommended for even sweetness)

If sweetening, combine 1 cup granulated sugar and 1/4 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar fully dissolves into a clear syrup. Let cool slightly (2–3 minutes).

Stir the prepared simple syrup into the hot brewed tea until fully incorporated. Taste and adjust sweetness by adding more syrup or water if needed.

Add lemon juice

Cut the fresh lemon in half and squeeze the juice of half a lemon (about 1–2 tablespoons) into the brewed tea for bright acidity. Reserve the other half for slices or extra tartness if desired.

Chill and garnish

Add 6 lemon slices and a few mint sprigs to the pitcher or individual glasses as desired for aroma and presentation.

Cool down

Allow the tea to cool at room temperature for 10–15 minutes to avoid excessive dilution from ice, or place the covered pitcher in the refrigerator and chill for at least 30 minutes.

Serve

Fill glasses with ice (about 1 cup ice per glass). Pour chilled tea over the ice, stir, and serve immediately. Garnish with lemon slices and mint sprigs as desired.