House Brewed Iced Tea And Seasonal Beverages Recipe

Boil & Steep

Bring 16 cups fresh water to a full boil in a large kettle or pot. Remove from heat and add 8 black tea bags. Cover and steep for 6 minutes for a strong brew (5–7 minutes depending on desired strength).

Sweeten & Cool

Remove tea bags, squeezing gently against the pot to extract liquid (avoid tearing). While tea is still warm (about 160–180°F / 70–82°C), stir in 3 tbsp granulated sugar until fully dissolved. Add thin slices of 1 lemon to the pot. Let cool to room temperature (about 20–30 minutes).

Chill & Serve

Transfer tea to a pitcher and refrigerate until cold, at least 1–2 hours. To serve, fill glasses with ice (about 3/4 cup per glass), pour chilled tea over ice, garnish with lemon wedge and mint sprig. Makes about 12 cups.

Heat & Steep

Bring 16 cups fresh water to just below boiling (about 175–185°F / 80–85°C). Remove from heat and add 6 green tea bags. Cover and steep 2–3 minutes to avoid bitterness.

Sweeten & Add Aromatics

Remove tea bags; while warm, stir in 2 tbsp honey until dissolved. Add 10 fresh mint leaves (lightly bruised to release oils) and the juice of 1/2 a lime. Let cool to room temperature, then refrigerate until cold (1–2 hours).

Serve

Serve over ice (about 3/4 cup per glass), garnish with extra mint sprig and a lime wedge. Adjust honey to taste per serving.

Prepare Simple Syrup (if not pre-made)

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Cool to room temperature. Recipe yields about 3/4 cup syrup; use 4 tbsp per batch as listed.

Make Fruit Purée

In a blender or food processor, combine 1 cup sliced fresh peaches or mixed berries with 1 cup freshly squeezed orange juice and 4 tbsp simple syrup. Blend until smooth. Taste and add more syrup if fruit is tart.

Strain & Combine

Optional: strain purée through a fine-mesh sieve for a smooth infusion. Stir the purée into 2 cups cold water to dilute (adjust for desired intensity). Chill mixture in refrigerator 30 minutes.

Add to Tea

To make a seasonal beverage: add 1 part fruit infusion to 3 parts chilled black or green iced tea (adjust to taste). Stir gently and serve over ice. Garnish with slices of the same fruit and an edible flower or mint sprig.

Prepare glassware: fill each serving glass with 3/4 cup ice. For fruit-tea blends, pour fruit-infused tea over the ice. For plain house teas, pour chilled tea directly. Garnish each glass with 1 mint sprig, 1 lemon or lime wedge (per guest), and an edible flower if desired.

Storage & Holding: Keep brewed teas refrigerated up to 48 hours in airtight containers for best flavor. Store fruit infusion separately and combine just before serving to maintain brightness. Simple syrup keeps refrigerated up to 2 weeks.