Minty Lemon Iced Tea


Fresh lemon juice, black tea, and a minty simple syrup combine for a refreshing summer drink.

Minty Lemon Iced Tea
Photo: © Reed Davis
Active Time:
20 mins
Total Time:
4 hrs
2 quarts


  • 1 cup sugar

  • 1 cup mint leaves, plus 16 sprigs, divided

  • 9 cups cold water, divided

  • 8 Irish breakfast tea bags

  • 1/4 cup plus 1 tablespoon fresh lemon juice

  • 1 lemon, thinly sliced, for garnish

  • Ice cubes


  1. In a small saucepan, combine the sugar, 1 cup water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves. 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 8 cups 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.

The syrup can be refrigerated for up to 3 weeks.


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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