Ice tea is one of those drinks that is starting to transcend the seasons. I find myself enjoying a glass just as much in December as I do in July (although slightly different versions). A few years ago we abandoned purchasing brand name iced tea in favor of making our own. It’s been such a hit amongst friends and family that I figured I might as well share the process.
Just to be clear, this isn’t a “recipe blog”, and I wasn’t planning on doing a “recipe post” this early in the blog’s life. It just so happened that we were out of ice tea so I decided to make some, and figured “why not?”.
Some tea bags
For those who like exact measurements, we typically use a half gallon pitcher, half a cup of honey, and seven tea bags. You can use any type of tea and honey, and I encourage you to mix and match to find which flavors you like best. For summer months I tend to prefer green tea, but spiced black tea is good when the temperature drops.
Boil some water.
While the water is boiling, pour the honey into the pitcher. We use honey instead of sugar since it’s more natural and tends to have a smoother taste.
Once the water finishes boiling, steep the tea bags for seven minutes.
I’ll typically use a Pyrex container for steeping, but Mrs. Fox likes to steep the tea in the same pot she used to boil the water.
Remove the tea bags and pour the infused “tea water” into the pitcher. Stir vigorously, as the hot “tea water” helps to liquify the honey and create a more consistent pitcher of tea.
Add water to pitcher until it’s full and then stir some more.
And…. that’s it. From there you can either pour the tea over ice and enjoy, or let it chill in the fridge.
- Don’t let the tea steep too long. After a while it causes the “tea water” to become bitter.
- Shake things up by adding different herbs to the steeping “tea water”. We grow mint in our garden, and when you couple a dozen mint leaves with green tea the results are downright amazing.
- The tea only lasts for a week or so before it starts to “turn”, so be sure that you finish it before then. We typically polish off a half pitcher over the course of a few days.
- The recipe scales very well. I’ve used it to make larger pitchers for parties and it always tastes just as good.
Have a variation of the recipe that you particularly enjoy? Share it in the comments below.