Iced Tea Recipe

1. Steep the tea

Bring 8 cups of water to a rolling boil. Remove from heat and add 6 black tea bags (or the equivalent amount of loose-leaf tea in an infuser). Cover the pot and steep for 5 minutes for a standard strength, or 7–8 minutes for a stronger brew. Avoid over-steeping longer than 10 minutes to prevent excess bitterness.

2. After steeping, remove the tea bags (or strain out loose tea). If you prefer slightly stronger iced tea for dilution with ice, leave the tea bags in for an additional minute before removing.

3. Make simple syrup (to dissolve sugar evenly)

While the tea is steeping, combine 1 cup granulated sugar and 1/4 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar is fully dissolved to make a concentrated simple syrup. Alternatively, use an equal parts water-to-sugar syrup (1:1) if you prefer a thinner syrup. Adjust sweetness to taste by adding more or less syrup later.

4. Stir the prepared simple syrup into the hot brewed tea until fully incorporated. Sweetening while the tea is hot helps it dissolve evenly.

5. Add lemon and mint

Slice 1 lemon thinly. Add half the lemon slices and the mint leaves to the hot tea after removing the tea bags so the oils release. Reserve remaining lemon slices and mint for serving. For a brighter lemon flavor, squeeze a few slices into the tea before chilling.

6. Let the sweetened and flavored tea cool at room temperature for 20–30 minutes, then transfer to the refrigerator and chill for at least 1–2 hours until cold. For faster cooling, place the pot or pitcher in an ice bath.

7. When ready to serve, fill glasses with 1–2 ice cubes each (or more, to taste). Pour chilled tea over ice, adding additional cold water if the tea is too strong (about 1–2 cups cold water to dilute the full batch if desired). Garnish each glass with a lemon slice and a sprig of mint.

8. Store leftover iced tea covered in the refrigerator for up to 4 days. Stir gently before serving if settled.