I have never enjoyed hot tea very much. Usually, I would opt for a coffee or a soft drink, but after a trip to New Orleans I was introduced to a new love. To battle the hot and humid weather in the southern states of America, sweet tea is a staple and I drank it by the litre.
It is so delicious and refreshing, perfect for beating the heat and when I returned to London, I was prepared for the next heat wave. This recipe is perfect for making a large amount of sweet iced tea, and can be kept in the fridge for up to two weeks.
I tend to make my base, then store it in an airtight glass bottle in the fridge and dilute it as I want.It’s far cheaper than Lipton, and in my opinion, way tastier too.
You can also mix it with still lemonade to make an Arnold Palmer – which I would highly recommend, as it is delicious. I also sometimes add a splash of pineapple juice if I’m on the clock, or rum if I’m off it.
If you want to try this recipe for yourself, here’s what you’ll need.
Iced tea
Ingredients:
- Four cups water
- One cup sugar
- 12 black English breakfast tea bags
- Lemon slices for serving (optional)
Needed:
- A bottle or jar to store the tea in
For a sweeter tea
Add a little more sugar and if you want something more subtle add less.
To serve in one batch
Pour the concentrate into a large jug and add three litres of fresh cold water. Slices of lemon and mint can bring the taste up a notch – and make sure there’s plenty of ice in your pitcher.
For single use
Store the concentrate in the fridge and pour into glasses as you would squash – around two inches in the bottom of a glass with ice then topped up with water.
To make an Arnold Palmer
Combine equal parts still lemonade and diluted iced tea and then serve with ice.