Iced Tea Recipe

Bring water to a boil

Bring 12 cups of water to a rolling boil in a large kettle or pot.

Steep tea

Remove the pot from heat. Add 8 black tea bags (or the loose-leaf equivalent in an infuser). Cover and steep for 5 to 7 minutes for full flavor without excessive bitterness. For stronger tea, steep up to 8 minutes.

After steeping, remove tea bags or strain out leaves. Gently press each tea bag against the side of the pot with a spoon to extract flavor, but avoid squeezing too hard to limit bitterness.

If making sweet tea, combine 1 cup granulated sugar with 1 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar dissolves completely to make a simple syrup. Pour the syrup into the still-warm brewed tea and stir to combine so the sugar incorporates evenly.

If using lemon juice, add 1 cup fresh lemon juice to the warm tea and stir. Add lemon slices and 12 mint leaves for additional flavor. (Reserve a few lemon slices and mint sprigs for garnish.)

Allow the tea to cool at room temperature for 20 to 30 minutes, then transfer to the refrigerator and chill until cold, at least 2 hours.

Fill glasses with ice (about a cup per 2-serving ratio; adjust to taste). Pour chilled tea over ice, garnish with lemon slices and mint. Serve cold.

Leftover iced tea can be stored covered in the refrigerator for up to 4 days.