Seasonal Refresher Recipe

Brew the tea

Bring 4 cups water to just under a boil (about 175–185°F / 80–85°C). Add 2 tsp green tea leaves (or 2 tea bags). Steep for 2–3 minutes to avoid bitterness, then remove leaves or bags. Let the brewed tea cool to room temperature (about 20–30 minutes) or place in the refrigerator for faster cooling (about 10–15 minutes).

Prepare citrus and mint

While the tea cools, zest a strip of orange peel (optional) and thinly slice the orange and lemon half. In a large pitcher, lightly bruise the 12 mint leaves between your palms or with the back of a spoon to release oils, then add them to the pitcher along with the citrus slices and (optional) orange zest.

Pour the cooled green tea into the pitcher over the mint and citrus. Gently muddle the citrus slices and mint in the tea with a wooden spoon 6–8 times to extract fragrance and a little juice—do not pulverize.

Add 1 cup quartered strawberries (or your chosen seasonal fruit) and 1/2 cup thin cucumber slices to the pitcher. Gently stir to combine so fruit begins to macerate slightly in the tea.

Stir in 2 tablespoons honey or simple syrup while the tea is still slightly warm (if you used cold-brewed tea, dissolve honey in 1–2 tablespoons warm water first). Add 2 teaspoons fresh lime juice and taste. Adjust sweetness or lime to preference, adding up to 1 more tablespoon sweetener or another teaspoon lime if needed.

Fill glasses with ice (about 1/2 cup ice per serving) and add 1–2 tablespoons of the fruit and mint from the pitcher into each glass. Pour tea over ice until each glass is about 3/4 full. If you prefer a fizzy refresher, top each glass with sparkling water (about 1/4 cup per glass) and gently stir once.

Garnish with extra mint sprigs and citrus slices. Serve immediately, or chill the remaining pitcher in the refrigerator for up to 24 hours (remove citrus after 6–8 hours to prevent bitterness).