Iced Tea Recipe

Boil water

Bring 6 cups of water to a full boil in a kettle or saucepan.

Steep tea

Place 6 black tea bags (or equivalent loose leaf in an infuser) in a heatproof pitcher. Pour the boiling water over the tea bags, cover the pitcher and let steep for 5 to 7 minutes for a balanced strength (6–8 minutes for stronger tea). Avoid oversteeping more than 10 minutes to prevent bitterness.

Remove tea bags

Remove and discard the tea bags (or strain out loose leaf). Gently press bags against the side of the pitcher with a spoon for a few seconds only if you prefer a slightly stronger brew.

If using granulated sugar: combine 1 cup sugar with 1 cup hot water and stir until fully dissolved to make a concentrated syrup. Add this syrup to the hot tea a little at a time, tasting until you reach your preferred sweetness. If using honey or store-bought simple syrup, add about 1/2 cup (adjust to taste) directly to the warm tea and stir to combine.

Add 2 tablespoons fresh lemon juice to the warm tea and stir. (Reserve lemon slices for serving.)

Pour the tea into a large pitcher and add up to 4 cups cold water to dilute to taste if the brew is too strong. Stir to combine.

Let the tea cool to room temperature (about 15–20 minutes), then refrigerate until chilled, at least 1 hour. For faster chilling, place the pitcher in an ice bath or add 2 cups of ice and later top up with remaining ice when serving.

Fill glasses with ice. Pour the chilled tea over the ice. Garnish each glass with a lemon slice and 2–3 fresh mint leaves if using. Taste and adjust with extra simple syrup or lemon as desired.

Leftover iced tea will keep covered in the refrigerator for up to 3–4 days. Stir before serving as flavors may settle.