Iced Tea Or Lemonade Recipe

Brew Iced Tea

Bring 1 liter (1000 ml) of water to a near-boil. Remove from heat and steep 4 black tea bags for 5 minutes for a medium-strength tea (steep up to 7 minutes for stronger). Remove tea bags and stir in 60 g granulated sugar (or 60 ml simple syrup) while warm until dissolved. Pour brewed tea into a heatproof pitcher and add 500 ml cold water to total 1500 ml. Let cool to room temperature, then refrigerate until chilled (at least 30 minutes).

Prepare Lemonade Base (alternative)

If using lemonade concentrate, follow package dilution to make 1500 ml of lemonade (typically concentrate + water). Stir in 60 g granulated sugar (or 60 ml simple syrup) if you prefer sweeter lemonade. Chill.

When chilled, taste the base and adjust sweetness or lemon to balance: add up to 30 ml more lemon juice or up to 30 ml more simple syrup as needed.

General puree method

For each flavor, add the listed fruit to a blender with 60–120 ml water (use less water for thicker slushes) and 60 ml simple syrup if fruit is not very sweet. Blend on high until completely smooth (about 45–60 seconds). Strain through a fine-mesh sieve if you want seed-free or very smooth texture (recommended for raspberry and strawberry). Yield per recipe: about 300–450 ml of fruit puree depending on fruit water content.

Mango

Blend 300 g chopped mango with 60–80 ml water and 30–60 ml simple syrup. Strain if desired. This makes a sweet, thick mango purée good for stirring into tea or lemonade.

Raspberry

Blend 200 g raspberries with 60 ml water and 30–60 ml simple syrup. Push through a sieve to remove seeds, yielding a smooth raspberry coulis.

Pina Colada

Blend 300 g pineapple chunks with 120 ml coconut milk and 60 ml water or simple syrup to taste. Strain if you want a smoother texture. This yields a creamy pineapple-coconut base.

Strawberry

Blend 300 g strawberries with 60–80 ml water and 30–60 ml simple syrup. Strain to remove seeds for a silky puree.

Peach

Blend 300 g sliced peaches with 60–80 ml water and 30–60 ml simple syrup. If using clingstone peaches, peel first for best texture. Strain if desired.

For each 1 serving (approx. 350–400 ml), use about 250–300 ml chilled tea or lemonade base and 50–100 ml fruit puree depending on desired intensity. For a single glass: fill a 12–16 oz glass with 1–1.5 cups (250–375 ml) ice.

Add about 250 ml chilled iced tea or lemonade to the glass, leaving room at the top for the fruit puree and garnish.

Add 50–100 ml of the chosen fruit puree. For a brighter, shaken drink: combine tea/lemonade and fruit puree in a cocktail shaker with ice and shake 10–12 seconds, then pour into the serving glass. For a layered look, gently pour the puree over the back of a spoon so it sinks slightly.

Taste and adjust: if the drink is too tart, add 10–20 ml simple syrup; if too weak, add another 30 ml puree or 30 ml base.

Garnish with appropriate fruit pieces (mango slice, raspberries, pineapple wedge, strawberry, or peach slice), a lemon slice, and a mint sprig. Serve immediately with a straw.

To make a pitcher (about 8 servings): mix 2000–2200 ml chilled tea or lemonade base with 400–600 ml fruit puree (adjust to taste) in a large pitcher. Add ice to individual glasses when serving rather than to the pitcher to avoid dilution. Store leftover puree in an airtight container in the refrigerator for up to 48 hours; stir before using.