Iced Tea Recipe

Steep the tea

Bring 4 cups of water to a rolling boil. Place 4 black tea bags (or equivalent loose-leaf in an infuser) into a heatproof pitcher or pot. Pour the boiling water over the tea. Cover and steep for 5 minutes for a robust brew (3–4 minutes for milder flavor).

After steeping, remove and discard the tea bags or strain out loose leaves to avoid bitterness.

Make simple syrup

If making sweet iced tea, dissolve 1 cup granulated sugar in 1/4 cup hot water: stir until completely dissolved to make a concentrated syrup. While the tea is still hot, stir the syrup into the steeped tea until evenly combined. Taste and adjust sweetness: add more syrup (hot-water-dissolved sugar) if you prefer sweeter tea.

If you prefer unsweetened iced tea, skip this section and proceed to the next step.

Dilute: Add 4 cups cold water to the hot tea (sweetened or unsweetened) to bring it to serving temperature and to account for ice melt. Stir to combine.

Cool: Let the tea come to room temperature, then refrigerate for at least 30–60 minutes until chilled. For faster cooling, place the covered pitcher in an ice bath or add ice directly (see next step).

Serve

Fill glasses with ice (about 1 cup ice per glass or to taste). Pour chilled tea over ice. Garnish each glass with a lemon slice and a sprig of mint if desired. Serve immediately.

Storage: Refrigerate leftover iced tea in a covered pitcher for up to 4–5 days. If sweetened, shake or stir before serving as the syrup can settle.