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Drinks and Sips · Card DR17
Mint Iced Tea
Southern-style sweet tea brewed double strength with a big handful of fresh mint, then poured straight over ice so it chills in seconds and stays clear and amber. The mint reads bright rather than toothpaste-sweet. Make a pitcher for a long afternoon on the porch or a crowd at a fish fry.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
- Cuisine
- Southern American
Method
Step 1: Bring the water to a boil, then take it off the heat and wait 30 seconds so it drops to about 205F.
Step 2: Add the tea bags, mint leaves and baking soda, press the mint under with a spoon and steep for exactly 5 minutes.
Step 3: Lift out the tea bags without squeezing them, strain out the mint, and stir in the sugar until dissolved.
Step 4: Fill a heatproof pitcher with 3 cups of the ice and pour the hot tea directly over it, stirring for 30 seconds until most of the ice has melted and the tea is cold.
Step 5: Stir in the lemon juice and taste; add a splash of cold water if it seems too strong.
Step 6: Pour into tall glasses over the remaining large ice cubes and float a mint leaf in each.
Kitchen note
A pinch of baking soda neutralizes some of the tea's tannins, which is why this tea stays smooth and does not turn cloudy when it hits the ice.
Easy swap
Use rooibos bags in place of black tea for a caffeine-free pitcher with a rounder, honey-like flavor.
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