Iced Tea Recipe

Steep tea

Bring 8 cups of water to a rolling boil. Remove from heat. Add 6 black tea bags (or an equivalent amount of loose leaf tea in an infuser) to the hot water. Let steep for 5 minutes for a standard strength, 7 minutes for stronger tea. Avoid steeping more than 8 minutes to prevent bitterness.

After steeping, remove the tea bags (squeeze gently against the side with a spoon if you want more flavor) or remove the infuser. Allow the concentrated tea to cool for 10–15 minutes at room temperature.

Make simple syrup (if using sugar)

If you want sweetened iced tea, dissolve 1 cup granulated sugar in 1 cup hot water: stir the sugar into hot water until fully dissolved to make a simple syrup. Let cool slightly. (Alternatively, use honey, agave or liquid sweetener to taste—dissolve into warm tea.)

Stir the cooled simple syrup into the warm-but-not-hot brewed tea so it mixes evenly. If you prefer unsweetened tea, skip this step.

Dilute and chill

Pour the brewed (and sweetened, if applicable) tea into a large pitcher. Add 4 cups cold or chilled water to dilute the concentrate to a pleasant strength. Stir to combine. Taste and adjust: add more water for milder tea or more syrup for sweetness.

Cool rapidly

Refrigerate the pitcher uncovered until fully chilled, about 1 to 2 hours. For faster cooling, pour tea into a shallow container or add a handful of ice (remember extra ice will dilute the tea when served).

Serve

Fill glasses with ice cubes. Pour iced tea over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately.

Leftovers: keep covered in the refrigerator for up to 4-5 days. Stir before serving; add fresh ice and lemon as desired.