How to Make Iced Tea

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The most popular type of tea to use in iced tea is Black Tea, but I’ve written in the recipe notes how to make iced tea with Green Tea or Herbal Tea. You can make it unsweetened (omit the simple syrup) or sweetened (add the simple syrup), and I have tons of flavor infusion ideas!

Prep Time5

Cook Time5

Total Time10

Course: Beverage

Cuisine: American

Servings: servings

Calories: 49kcal

Author: Lauren Allen

Cost: 2

Recipe Link

Equipment

Ingredients

4 black tea bags (e.g. Lipton, Luzianne, or Ceylon) (or about 4 tsp loose leaf)
2 cups boiling water
6 cups cold water

Simple Syrup (If making sweet Ice Tea)

1/2 cup granulated sugar
1/2 cup water

For Serving:

1 lemon , sliced
Fresh mint sprigs

US Customary - Metric

Instructions

Make Simple Syrup: Combine ½ cup granulated sugar and 1/2 cup water in a small saucepan over medium heat, Heat, stirring, until sugar fully dissolves, about 2-5 minutes. Remove from heat and let cool. (Simply syrup can be made ahead and stored in the fridge for up to 2 weeks.)
1/2 cup granulated sugar, 1/2 cup water
Brew Tea: Pour 2 cups boiling water over 4 black tea bags (e.g. Lipton, Luzianne, or Ceylon) in a heatproof pitcher or bowl. Steep for 4 minutes (no longer, or it will turn bitter). Remove bags - resist the urge to “squeeze” the tea bags—just remove them (squeezing releases bitter tannins).
2 cups boiling water, 4 black tea bags
Dilute and Cool: Add 6 cups cold water to the hot brewed tea and stir. Refrigerate to chill completely. Add simple syrup, to taste. Add flavor infusers if desired (see notes for ideas).
6 cups cold water
Serve tea chilled, over ice. My favorite simple garnish is sliced lemon with fresh mint spigs.
1 lemon, Fresh mint sprigs

Notes

Yield: About 8 cups. Serving Size: About 1 cup.

For Cold Brew Method: Skip steps 1–2 of heating water to brew tea and instead place the tea bags in a pitcher with all the cold water. Refrigerate for 8–12 hours. Remove bags and sweeten with simple syrup, to taste.

For Green Tea: Swap black tea bags for green tea (Sencha or Jasmine work well). Use simmer (not boiling water--high heat makes green tea harsh and grassy). Steep for only 2–3 minutes. Pair with: cucumber + mint, honey + lemon, or a splash of peach nectar.

For Caffeine-Free Herbal Tea: Use 5–6 bags (since herbal teas are milder). Steep in boiling water for 6–7 minutes.

Herbal Iced Tea Flavor Ideas: Add flavor enhancer to pitcher while tea chills in fridge, then strain out before serving. Citrus fruits could be left in the glass as garnish.

Peach: Add 2-3 ripe, fresh sliced peaches. Best with black or green tea.
Ginger: Peel and thinly slice a 1-inch knob of fresh ginger. Infuse 30ish minutes (or longer for a spicy kick) Works with any tea base.
Raspberry: ½ cup frozen raspberries (frozen berries release more juice than fresh). Delicious with hibiscus herbal tea.
Rosemary: 1–2 fresh sprigs. Infuse no more than 2 hours (so it’s not overpowering). Great with lemon and black tea.
Lemon & Thyme: 4–5 lemon slices and 2 sprigs fresh thyme. Best with green tea or chamomile herbal tea.
Cucumber & Mint: 6–8 thin cucumber slices and 4 mint sprigs. Great with green tea (or to infuse in cold brewed tea).
Strawberry & Basil: 1/2 cup sliced fresh strawberries and 3-5 basil leaves. Pairs well with black tea or hibiscus herbal tea.
Orange & Cardamom: 4–5 orange slices and 3 lightly crushed cardamom pods. Delicious with rooibos or black tea.
Lavender & Honey: 1 teaspoon dried culinary lavender (in a tea strainer or cheesecloth) and 2 Tbsp honey (or more to taste). Best with chamomile or green tea.

Nutrition