8 c. water, divided
8 green tea bags (or 8 tsp. loose tea)
1 bunch mint
1 c. granulated sugar
½ c. lime juice
Mint springs and lime slices
1) Place 4 cups of water in a medium pot and bring to a simmer over high heat. Remove from heat and add tea and mint. Cover and let steep for 10 minutes.
2) Remove tea bags (if using) and add the sugar, stirring until it’s dissolved.
3) Strain tea through a fine mesh strainer, pressing down on solids to extract flavor.
4) Add the remaining 4 cups of water to strained mixture and refrigerate at least one hour.
5) Before serving, stir in lime juice and pour over ice. Garnish with mint sprigs and lime slices.
As the temperatures rise, a tall tumbler of iced tea becomes a must-have accessory. Most folks stick to the safe bets they grew up with, but we suggest upping your game with fruits, herbs and spices. The five iced tea recipes here require minimal ingredients and little effort: Make a pitcher on the weekend and you’ve got sophisticated sips all week.
TIP: Use the tea to make ice cubes and your drinks won’t get watered down.
10 black tea bags (or 10 tsp. loose tea)
8 c. cold water
2 16-oz. packages frozen raspberries
¾ c. sugar
Pinch kosher salt
1) Place the tea and water in a large pitcher. Cover and refrigerate for at least four hours, or longer depending on your preference.
3) Discard tea bags or, if using loose tea, pour through a fine mesh strainer.
4) Bring raspberries, sugar and salt to a boil in a medium saucepan.
5) Reduce heat and simmer, breaking up fruit with a spoon, until raspberries are tender and dissolved, about 30 minutes. Strain through a fine mesh strainer into a jar, cover and chill for at least one hour.
6) Pour tea into a glass over ice and add a few tablespoons of syrup.
1 vanilla bean
4 chai tea bags (or 4 tsp. loose tea)
3 c. hot water
3 c. milk
¼ c. honey
Ground cinnamon, clove or nutmeg (for garnish)
1) Open the vanilla bean pod and scrape the seeds into a large saucepan. Add the empty pod, the tea and three cups of hot water.
2) Bring to a simmer over medium-high heat and add the milk and honey, whisking to combine.
3) Return to a simmer, remove from heat and allow to steep 10 to 15 minutes. Strain through a fine mesh strainer, pressing down on solids to extract flavors.
4) Garnish with cinnamon, clove or nutmeg.
Note: Vanilla beans may be purchased in bulk online. Don't have time to wait? You can substitute roughly 1 tablespoon of pure vanilla extract for one pod, stirring it into the tea once the pot is removed from the heat.
1 c. water
4 black tea bags (or 4 tsp. tea leaves)
1 c. thawed lemonade concentrate
1 c. gin
c. seltzer or sparking water
1) In small saucepan, bring the water to boil and add the tea.
2) Remove from heat, cover and let steep for 15 minutes. Chill for at least four hours in refrigerator.
3) Remove tea bags, or, if using loose tea, strain through a fine mesh strainer into pitcher.
4) Add lemonade concentrate, gin and sparkling water; stir to blend. Serve immediately over ice.
4 hibiscus tea bags (or ½ c. dried hibiscus flowers)
1 cinnamon stick
4 c. cold water
Honey to taste
4 lime wedges (optional)
1) Place tea bags (or dried hibiscus flowers) and cinnamon stick in a large jar or bowl.
2) Add water. Cover and refrigerate for at least four hours, preferably overnight.
3) Remove tea bags or strain solids.
4) Add honey to taste, 1 tablespoon at a time.
5) Serve over ice with a squeeze of lime, if desired.