Iced Tea Recipe

Steep the tea

Bring 6 cups of water to a rolling boil. Remove from heat and add 6 black tea bags (or equivalent loose tea in an infuser). Cover the pot or pitcher and steep for 5 to 7 minutes for a standard-strength black iced tea; steep 8 to 10 minutes for a stronger brew. Avoid oversteeping beyond 10 minutes to prevent bitterness.

After steeping, remove tea bags (squeeze gently against the side with a spoon to extract flavor, but avoid excessive squeezing that releases bitterness). If using loose leaf, remove the infuser or strain the leaves.

Make simple syrup (if sweetening)

If you want sweetened iced tea, combine 1 cup granulated sugar and 1 cup hot water in a heatproof container and stir until sugar fully dissolves, creating a simple syrup. Allow syrup to cool slightly. (If you prefer less sweetness, use 1/2 cup sugar to 1/2 cup water.)

Stir the cooled simple syrup into the hot steeped tea until incorporated. Taste and adjust sweetness by adding more syrup or plain water as desired.

Dilute and chill

Add 4 cups cold water to the brewed tea (and sweetener if used) to bring the mixture to an appropriate strength and temperature. Stir to combine. Let the tea cool to room temperature, then transfer to the refrigerator and chill for at least 1 hour until cold.

Serve over ice

Fill glasses with ice (about 1 cup ice per glass). Pour chilled tea over the ice. Garnish each glass with a lemon slice and a sprig of fresh mint. Adjust lemon and mint to taste. Serve immediately.

Storage: Keep leftover iced tea refrigerated in a covered pitcher for up to 3–4 days. Stir before serving; add fresh ice and garnishes as desired.