Ingredients:

  • cups cold filtered water
  • large black tea bags (English Breakfast or Assam)
  • large fresh mint sprigs (lightly bruised)
  • cup granulated sugar (for simple syrup)
  • cup water (for simple syrup)
  • Lemon or lime slices (for garnish)
  • Ice cubes

Instructions:

  1. If using simple syrup: Combine 1 cup sugar and 1 cup water in a small saucepan. Heat gently, stirring until the sugar is fully dissolved. Set aside to cool completely.
  2. Place the tea bags (or loose leaf in a large strainer) and the lightly bruised mint sprigs into a large, clean 2-litre pitcher.
  3. Pour 8 cups of cold, filtered water over the tea and mint. Give it a very gentle stir to ensure everything is submerged.
  4. Cover the pitcher and refrigerate. Steep for a minimum of 8 hours, up to 16 hours, tasting after 8 hours to stop when the flavour is robust but not bitter.
  5. Remove and discard the tea bags/strainer. If necessary, strain the liquid through a fine-mesh sieve into a clean container to remove any small mint pieces.
  6. Taste the strong tea concentrate. Slowly stir in the cooled simple syrup, starting with half the batch, until your desired sweetness level is achieved.
  7. Fill tall glasses generously with ice cubes. Pour the finished iced tea over the ice. Garnish each glass with a fresh slice of lemon or lime.