Iced Earl Grey Tea Recipe

Bring water to a simmer

In a small saucepan, bring 2 cups (480 ml) of water to a gentle simmer over medium heat. Do not let it reach a rolling boil — just below boiling is ideal to preserve the bergamot aroma.

Steep tea and infuse

Remove the pan from heat. Add 3 Earl Grey tea bags and the grated lemon zest to the hot water. Cover and steep for 4 to 5 minutes for a strong concentrate. Steep up to 6 minutes if you prefer a more intense flavor, but avoid over-steeping to prevent bitterness.

Sweeten while hot

Remove the tea bags, gently pressing them against the side of the pan with a spoon to extract liquid (do not squeeze hard to avoid bitterness). Stir in 2 tablespoons granulated sugar while the tea is still hot until fully dissolved. Taste and adjust sweetness — add up to 1 tablespoon more if desired.

Cool

Let the concentrate cool to room temperature (about 15–20 minutes), then transfer to a heatproof container and refrigerate for at least 15 minutes until chilled. You can speed this by placing the container in an ice bath.

Prepare glass

Fill a 16 oz serving glass with about 1 cup of ice (packed to about 3/4 of the glass).

Assemble iced tea

Pour 4 ounces of the chilled tea concentrate over the ice, then add 6 ounces of cold water to dilute to proper strength. Stir gently to combine. If using, add 1 tablespoon simple syrup or honey and stir until incorporated for extra sweetness.

Garnish and serve

Garnish with one lemon slice (or a thin wheel) on the rim or floated on top. Serve immediately with a straw or stirring spoon. Store any remaining concentrate refrigerated for up to 3 days; dilute 1 part concentrate to 1.5 parts cold water as needed.