Grapefruit Black Tea Recipe

Boil water

Bring 400 ml of fresh water to a boil in a kettle or small saucepan.

Steep tea

Place 2 black tea bags in a heatproof container or teapot. Pour the boiling water over the tea bags and steep for 3 to 4 minutes for a robust flavor. Do not over-steep to avoid bitterness.

Sweeten while hot

Remove the tea bags, gently pressing them against the side to extract liquid but not to squeeze bitter tannins. Stir in 2 tsp granulated sugar while the tea is still hot so it dissolves completely. Set the brewed tea aside to cool to room temperature (about 15–20 minutes) or place in the refrigerator for 10 minutes to speed cooling.

Prepare the grapefruit

While the tea cools, zest 1 tsp of grapefruit peel from the grapefruit, avoiding the white pith. Halve the grapefruit and use a citrus juicer or reamer to extract about 60 ml (1/4 cup) of fresh grapefruit juice. Reserve one thin slice or wheel for garnish.

Combine juice and zest

In a small bowl or measuring cup, combine the 60 ml fresh grapefruit juice with the 1 tsp grapefruit zest. If you prefer a sweeter, less tart profile, add 15 ml simple syrup here (optional). Taste and adjust: add more simple syrup in 5 ml increments if desired.

Add grapefruit to tea

Once the tea is cooled to room temperature, pour the grapefruit juice and zest mixture into the tea and stir thoroughly. Taste and adjust sweetness — add the optional simple syrup if you did not add it earlier, or a little more granulated sugar dissolved in a teaspoon of warm water if needed.

Serve chilled

Fill a serving glass with 1 cup of ice cubes. Pour the grapefruit black tea over the ice.

Garnish and aromatics

Gently slap 4 fresh mint leaves between your palms to release oils, then tuck them into the glass. Float the reserved grapefruit slice or wheel on top or clip it to the rim for presentation.

Final chill and serve

If you prefer the drink very cold, refrigerate for 5–10 minutes before serving. Stir once before drinking to integrate flavors. Serve immediately.