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Minty Lemon Iced Tea
© Reed Davis

Minty Lemon Iced Tea

  • ACTIVE: 20 MIN
  • SERVINGS: makes about 2 quarts
  1. Basic Simple Syrup
  2. 1 cup mint leaves, plus 16 sprigs
  3. 8 cups cold water
  4. 8 Irish breakfast tea bags
  5. 1/4 cup plus 1 tablespoon fresh lemon juice
  6. 1 lemon, thinly sliced, for garnish
  7. Ice cubes
  1. Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
  2. In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
  3. Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
Make Ahead The iced tea can be refrigerated in a covered pitcher for up to 2 days. Notes To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.


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