Iced Tea Recipe

Boil water

Bring 8 cups of water to a rolling boil in a kettle or saucepan.

Steep tea

Place 6 black tea bags (or equivalent loose-leaf tea in an infuser) into a heatproof pitcher. Pour the boiling water over the tea. Cover the pitcher and steep 5 to 7 minutes for a full-bodied iced tea; steep up to 8–10 minutes for a stronger brew. Avoid over-steeping much beyond 10 minutes to reduce bitterness.

After steeping, remove the tea bags or strain out the loose leaf. Gently press the bags against the side of the pitcher with a spoon to extract flavor, then discard the bags or leaves.

Make simple syrup (if sweetening)

If you want sweetened iced tea, combine 1 cup granulated sugar with 1/4 cup hot water in a heatproof bowl or measuring cup and stir until the sugar fully dissolves, making a concentrated syrup. Allow to cool slightly before adding to the hot tea.

Taste the brewed tea and add the simple syrup a little at a time until the desired sweetness is reached. Stir thoroughly to combine. (If you prefer an unsweetened tea, skip this step.)

Adjust and dilute

Once the tea is flavored and sweetened to your liking, add 4 cups of cold water to the concentrated brew to dilute to serving strength. Stir well and check taste; add more lemon or syrup if needed.

Chill

Refrigerate the pitcher for at least 30 minutes to cool completely. For faster chilling, add a generous amount of ice to the pitcher (note: ice will dilute the tea as it melts) or transfer tea to an ice-filled serving pitcher.

Serve

Fill glasses with ice cubes. Pour the chilled tea over the ice. Add 1/2 tablespoon fresh lemon juice per glass (or stir the 2 tablespoons into the whole pitcher before serving). Garnish with lemon slices and mint leaves. Serve immediately.

Leftover tea can be refrigerated in a covered pitcher for up to 3–4 days. If separation or cloudiness occurs, stir before serving.