Seasonal Iced Tea Recipe

Boil water

Bring 6 cups of fresh water to a rolling boil in a kettle or medium saucepan.

Steep tea

Place 4 black tea bags and 2 green tea bags (and 1 tbsp loose seasonal herbal tea if using) into a heatproof pitcher. Pour the boiling water over the tea, cover, and steep 4–6 minutes for a balanced strength (shorter for lighter tea, longer for stronger).

While tea is hot, add 1 tablespoon granulated sugar and 1 tablespoon honey or maple syrup (if using). Stir until completely dissolved. Taste and add up to 1–2 additional tablespoons sweetener total if you prefer sweeter iced tea. Sweetening while hot helps the sweetener dissolve evenly.

Prepare fruit and herbs: thinly slice 1 citrus (lemon or orange), hull and slice berries or peaches as needed, and gently bruise 8–10 mint or basil leaves between your palms to release aroma.

Add the prepared fruit and herbs to the warm sweetened tea. Let the tea cool slightly at room temperature for 15–20 minutes so flavors meld and the fruit infuses without becoming mushy.

Strain (optional) & chill: If you prefer a clear tea, strain out tea bags and loose leaves, then refrigerate the pitcher until thoroughly chilled, about 1–2 hours. If you like the visual of fruit in the pitcher, leave fruit in and refrigerate.

To serve, fill glasses with ice (about 3 cups total distributed across glasses). Pour chilled tea into glasses and top each with a splash of cold water to adjust strength (about 1–2 tablespoons per glass) or with sparkling water for a fizzy version. Garnish with additional mint/basil leaves and a slice of citrus or a few berries.

Storage: Keep leftover iced tea refrigerated for up to 3 days. Remove fresh fruit after 24 hours to prevent off-flavors.