Perfect Ice Tea

Iced tea brewed freshly at home is so superior that it almost redefines this grandly popular beverage, and freshness is the defining factor. Tea is truly its best when served the day it’s brewed, and certainly within two days.

It’s easiest to make a strong brew to which you add cold water and ice. If refrigerator space is at a premium, cool the tea concentrate, cover, and chill; then add water just before serving.

The trick for sweet tea is to stir sugar into the concentrate so it dissolves completely before adding cold water. The amount of sugar is a personal choice. For households with both sweet and unsweet tea lovers, a box of superfine sugar that dissolves instantly in cold liquids will keep folks in both camps happy.

For fun, try garnishing a glass of tea with a lime or orange wedge for a change.

Recipe

• 8 cups fresh, cold water
• 6 tea bags or 6 teaspoons loose tea
• A small handful of mint sprigs, optional
• Sugar to taste, optional
• Lemon, lime, or orange wedges, optional

Bring 4 cups of the water to a boil. Add tea. For a minty flavor add fresh mint. Let steep for 5 minutes. Remove tea bags and mint, if used. Add sugar to taste, if desired, stirring until completely dissolved. Pour (or strain loose tea) into a large pitcher. Add remaining four cups cold water—more if you like a milder tea. Cover and refrigerate. Discard leftovers after two days. Serve in tall glasses over ice with a slice of fresh lemon, lime, or orange and a mint sprig, if desired.

Mindy Merrell is a Nashville, Tenn.-based food writer and the author of two cookbooks.

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