Crisp Iced Black Tea with Lemon and Mint
Inspired by techniques from America's Test Kitchen and Serious Eats.
Black tea steeps 4 minutes in boiling water, ice water is added to halt the brew, then it is strained, chilled and served over ice with lemon and mint.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Brew. Put the tea in the bowl, pour over the boiling water and steep for 4 minutes.
- 2
Cool. Add the ice-cold water and leave for 1 hour. The cold water stops the brew, so the tea stays bright rather than bitter.
- 3
Strain and chill. Strain into the pitcher and refrigerate for at least 1 hour, until cold.
- 4
Serve. Pour into ice-filled glasses and finish each with a lemon wedge and a mint sprig. Sweeten at the table if you like.
- 5
Cold-steep option. Instead of brewing hot, steep 8 g tea in 1 litre cold water in the fridge for 5 hours, then strain. It is softer and never clouds.
Storage
Keeps covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle
- medium heatproof bowl
- fine sieve
- pitcher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 3 kcal |
| Protein | 0 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.02 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
