Iced Green Pomegranate Tea Recipe

Steep the green tea

Bring 300 ml of water to just under a boil (about 75–80°C / 170–175°F). Place 1.5 tablespoons loose-leaf green tea in a teapot or heatproof pitcher. Pour the hot water over the leaves and steep for 2 minutes for a bright, slightly grassy flavor. Do not over-steep to avoid bitterness.

After 2 minutes, strain the tea leaves and discard leaves. Allow the tea to cool at room temperature for 10 minutes, then place in the refrigerator or an ice bath to chill quickly for another 10 minutes until cold (total cooling ~20 minutes).

If using fresh pomegranate seeds, reserve 2 tablespoons for garnish and lightly muddle 1 tablespoon of seeds in the bottom of a mixing glass or shaker to release a bit of juice and aroma. Combine the muddled seeds with 120 ml pomegranate juice and stir to integrate.

Add 20 ml simple syrup (or honey syrup) to the pomegranate mixture and stir until fully combined. Add 5 ml fresh lemon juice and stir again. Taste and adjust sweetness — add up to an additional 5–10 ml simple syrup if you prefer sweeter.

Fill a 16 oz (about 475 ml) serving glass with 1 cup of ice cubes.

Pour the chilled green tea into the glass over the ice until the glass is about two-thirds full (approximately 200–220 ml).

Add the pomegranate + sweetener mixture (about 140 ml total) to the tea. Top with 60 ml cold water if needed to reach 16 oz and to balance intensity. Gently stir 6–8 times to combine flavors without over-diluting.

Add the reserved 2 tablespoons of pomegranate seeds into the drink for texture and visual appeal.

Garnish with a fresh mint sprig (optional). Serve immediately with a straw.