Homemade Iced Tea

Good homemade iced tea starts with the right water. Bring about 1.5 liters of fresh filtered or spring water to a boil in a kettle. Then let it sit for about one minute. The temperature drops to around 90 degrees Celsius, which keeps the final drink pleasantly smooth without any bitterness.

Add 4 teaspoons of loose-leaf black tea to a large heatproof pitcher or pot. Pour the hot water over the leaves and immediately cover the pitcher with a lid or a plate to keep the delicate aroma from escaping.

Let the leaves steep for approximately 4 to 5 minutes. A shorter steep gives a lighter, more delicate result. A longer steep produces a fuller, slightly tannic flavor. Strain through a fine mesh strainer and discard the spent leaves.

Stir 3 tablespoons of honey into the hot tea until completely dissolved, then add the juice squeezed from one lemon.

Add two sprigs of fresh mint and gently bruise them between your fingers to release their essential oils and pleasant aroma. Let them infuse for another 5 minutes, then remove the sprigs so the drink does not turn bitter.

Let the drink cool to room temperature. Then cover the pitcher and move it to the refrigerator. Chilling takes at least 2 hours, but overnight is best, as all the flavors meld together beautifully.

Before serving, taste the chilled drink and adjust the flavor with more honey or lemon juice as needed. If it tastes too strong, simply dilute it with a splash of cold water.

Fill tall glasses with plenty of ice cubes, about two thirds of the way up. A good ratio of ice to liquid keeps the drink at the perfect refreshing temperature throughout serving. Pour the chilled beverage over the ice to the brim.

Garnish each glass with a lemon slice on the rim and a sprig of fresh mint on top. You can also add a few fresh berries for a colorful effect. Serve immediately.