Brisk Iced Tea Recipe

Steep the tea

Bring 1200 ml water to a rolling boil. Remove from heat and add 6 black tea bags (or equivalent loose leaf in an infuser). Steep for 5 minutes for a bright but not overly bitter brew. For stronger flavor steep 6–7 minutes; for lighter steep 3–4 minutes.

Remove tea bags

After steeping, remove the tea bags or strain out the leaves, pressing gently against the side with a spoon to extract flavor (do not squeeze excessively to avoid bitterness).

Prepare lemon

While the tea is steeping, zest one lemon (about 1 tbs zest) if using. Juice enough lemons to yield 120 ml fresh lemon juice (about 2–3 medium lemons). Remove seeds from the juice.

Stir the fresh lemon juice and optional lemon zest into the hot tea. Taste for brightness — add more lemon juice if you prefer a tangier iced tea. Allow mixture to cool for 10–15 minutes.

Make simple syrup (optional)

If using granulated sugar and wanting it fully dissolved, combine 100 g sugar with 60 ml water in a small saucepan. Heat gently, stirring, until sugar fully dissolves and the mixture is clear. Remove from heat and cool slightly. (If using pre-made simple syrup, adjust amount to taste.)

Stir the sugar (or the prepared simple syrup) into the warm tea-lemon mixture until fully combined. Start with the full amount for a noticeably sweet iced tea; reduce by 10–25% if you prefer less sweet. Taste and adjust while still warm for best dissolution.

Add 800 ml cold or chilled water to the sweetened tea to dilute to a balanced strength. Stir well and let cool to room temperature, or place in the refrigerator until chilled (about 30–45 minutes).

Serve

Fill glasses with ice cubes. Pour the chilled lemon tea over the ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Stir before drinking. Keeps refrigerated in a sealed pitcher for up to 3 days; stir or shake before serving as flavors may settle.