The MRS. is a big fan of tea, be it black or any other kind. Hot Pakistani summers has always motivated her to create beverages that are cooling and thirst quenching. And hence, our fridge is host to an iced tea pitcher during warm days.
Our trick to this recipe is to steep the tea in water at room temperature. Once you have the tea base ready, you can flavor it however you like. Lemons are usually always in grocery stores. So lemon iced tea can be made almost all year round. For a Peach Iced Tea, you may need to wait until the fruit is in season.
- Water (at room temperature) – 6 cups
- Black tea bags – 3 (or more if you prefer stronger taste)
- Ice cubes – as preferred
- Sugar – 2 tbsp*
- Hot water – 2 tbsp*
- Lemon juice – as preferred
- Lemon slices – as preferred
- Peach slices – as preferred
- In a large pitcher, add water and steep tea bags in it for at least 20 minutes. (The longer you steep them, the stronger it will become. Be careful not to steep them for very long or you’ll end up with a bitter taste of tea)
- Once the tea base is ready, you can keep it in the fridge for up to 2 days.
- To make a sugar syrup, add equal parts of sugar and hot water. Mix it until sugar is completely dissolved.
- For lemon iced tea: add ice cubes (however many you like) into the serving glass. Now add lemon juice, depending on how much of lemony taste you like. Add lemon slices as well. Now pour the tea on top and add sugar syrup according to your taste.
- For peach iced tea: add ice cubes and peach slices to a glass. Pour the tea and add sugar syrup. Let the tea infuse with peaches for at least 15 minutes to get the flavor.
- You may top the iced tea with mint leaves for extra freshness.
*the quantity of sugar and water is just to show how sugar syrup includes equal parts of both these ingredients. Some people cook the sugar syrup over a flame. We prefer to do it in off the flame. The taste works for us and is less effort.