Iced Tea Recipe

Heat water

Bring 1 liter (about 4¼ cups) of water to a rolling boil in a kettle or saucepan.

Steep tea

Place 4 black tea bags (or 8–10 g loose black tea in an infuser) into a heatproof pitcher. Pour the boiling water over the tea. Let steep 5 minutes for a standard-strength iced tea or 7–8 minutes for stronger flavor. Do not steep longer than 10 minutes to avoid excessive bitterness.

Remove the tea bags or strain out loose leaves, gently pressing bags against the pitcher side with a spoon to extract liquid. Discard bags/leaves.

If you want sweet tea, dissolve 1/4 cup granulated sugar in 2 tablespoons hot water to make a simple syrup-like concentrate. Stir until fully dissolved.

Stir the dissolved sugar into the hot brewed tea so it incorporates evenly.

Add 1 liter cold water to the brewed tea to dilute to serving strength and bring the pitcher closer to room temperature.

Slice 1 fresh lemon in half. Squeeze the juice of one half into the pitcher (about 1–2 tablespoons) for a bright citrus note. Reserve the remaining half for slices. Add 4 lemon slices and 4–6 mint sprigs to the pitcher for aroma and presentation, if desired.

Allow the tea to cool to room temperature (about 20–30 minutes) or place uncovered in the refrigerator to cool faster (about 30–45 minutes).

Fill glasses with ice (about 1/2 cup to 1 cup ice per glass). Pour chilled tea over ice. Garnish each glass with a lemon slice and a mint sprig. Adjust sweetness or lemon to taste.

Leftover iced tea can be refrigerated, covered, for up to 3–4 days. Stir before serving as flavors may settle.