Southern Sweet Tea with Lemon and Mint
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Black tea steeps for 5 minutes, sugar and lemon juice are stirred into the hot tea, then it is diluted with cold water and ice, chilled and served with lemon and mint.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Steep. Pour the boiled water over the tea bags in the heatproof jug and leave for exactly 5 minutes. Lift out the bags, pressing them gently against the side, and discard.
- 2
Sweeten while hot. Stir in the sugar while the tea is still hot until it has completely dissolved; it won't dissolve properly once cold. Stir in the lemon juice.
- 3
Dilute. Pour into the pitcher, add the cold water and about 300 g of the ice and stir. Taste and add a little more sugar if you like it sweeter.
- 4
Chill. Cover and refrigerate for at least 1 hour until cold through.
- 5
Serve. Pour over the remaining ice in tall glasses and add a lemon round and a mint sprig.
Storage
Keeps covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle
- heatproof jug or large saucepan
- large pitcher (at least 2.5 litres)
- long spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 51 kcal |
| Protein | 0 g |
| Carbohydrate | 13.4 g |
| of which sugars | 12.7 g |
| of which free sugars | 12.7 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
