Iced Tea Recipe

Brew the tea

Bring 1 liter of water to a rolling boil. Place 6 black tea bags in a heatproof pitcher or large heatproof container. Pour the boiling water over the tea bags, ensuring they are fully submerged.

Steep the tea for 5 to 7 minutes for a full, robust flavor. For a milder tea, steep 3 to 4 minutes. Avoid steeping longer than 8 minutes to prevent excessive bitterness.

After steeping, use a spoon to gently press the tea bags against the side of the pitcher to extract remaining liquid, then remove and discard the tea bags.

Allow the brewed tea to cool at room temperature for 20 to 30 minutes before refrigerating to speed chill time and reduce dilution when ice is added.

Make simple syrup

If you want sweetened iced tea, combine 1 cup granulated sugar and 1 cup hot water in a small heatproof jar or saucepan. Stir until the sugar fully dissolves (about 1 to 2 minutes). Allow the simple syrup to cool to room temperature.

Taste the brewed tea after it has cooled slightly. For medium sweetness, add 3 to 6 tablespoons of the cooled simple syrup per liter of brewed tea, adjusting to taste. Stir well to combine.

Once the tea is cooled (and sweetened if desired), add 60 ml (about 2 tablespoons) fresh lemon juice to the pitcher and stir. Taste and add a little more lemon juice if you prefer brighter acidity.

Fill serving glasses with ice (about 1/2 to 1 cup ice per 12-16 oz glass). Pour the chilled tea over the ice, leaving a little room at the top for garnish.

Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately.

Leftover iced tea can be refrigerated in a sealed pitcher for up to 3 days. If separation or flavor dullness occurs, stir before serving.