Iced Tea Recipe

Boil water

Bring 1 liter of water to a rolling boil in a kettle or saucepan.

Steep tea

Place 4 black tea bags (or the equivalent amount of loose-leaf tea in an infuser) into a heatproof pitcher. Pour the boiling water over the tea, cover the pitcher, and steep for 4 to 6 minutes depending on desired strength (4 minutes for lighter, 6 minutes for stronger).

Remove the tea bags or strain out the leaves. Do not squeeze bags aggressively (it can make the tea bitter).

Make simple syrup-ish sweetener

If you want sweetened iced tea, combine 1/4 cup granulated sugar with 2 tablespoons hot water and stir until completely dissolved to form a concentrated sugar solution. You can adjust sweetness to taste or substitute honey/agave (use about 3 tablespoons honey).

Stir the dissolved sugar into the hot brewed tea while it's still warm so it incorporates evenly.

Add 1 liter cold water to the brewed tea to dilute to serving strength. Taste and adjust: add more cold water for milder tea or more brewed tea for stronger flavor.

Let the pitcher cool to room temperature, then refrigerate for at least 1 hour until well chilled. Alternatively, add ice immediately if serving right away, understanding it will dilute as it melts.

When ready to serve, fill glasses with ice (about 3/4 cup ice per 12-oz glass). Pour chilled tea over the ice. Garnish each glass with a lemon slice and a sprig of mint if desired.

Store any leftover iced tea in the refrigerator, covered, for up to 3 days. Stir before serving if ingredients have settled.