← Back to Search Results
Four Seasons of Iced Tea

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 8-10


Spring: Fresh Mint Iced Tea

  • ¼ cup lemon juice
  • ½ gallon water
  • 6 tablespoons sugar
  • 4 cups fresh mint leaves, loosely packed (about 3 ounces)
  • 8-10 fresh mint sprigs, for garnish
  • 8-10 lemon wedges, trimmed and seeded, for garnish

Summer: Iced Berry Tea

  • 3 tablespoons lemon juice
  • 7 ½ cups water
  • 4 berry-flavored tea bags, such as Red Berry Zinger
  • 2 cups strawberries, blueberries, or a combination, leaves removed
  • ¼ cup sugar
  • 8-10 strawberries
  • 8-10 lemon wedges, trimmed and seeded, for garnish

Fall: Iced Honey-Sweetened Green Tea

  • ½ gallon water
  • 8 green tea bags
  • 3 tablespoons honey
  • 8-10 lemon wedges, trimmed and seeded, for garnish

Winter: Indian Spiced Iced Tea

  • 2 tablespoons lemon juice
  • ¼ cup green cardamom pods
  • 2 teaspoons anise seeds
  • 2 teaspoons coriander seeds
  • 8 cinnamon sticks
  • 9 cups water
  • 6 tablespoons sugar
  • 10 Darjeeling tea bags
  • 8-10 lime wedges, for garnish


Do ahead: Tea can be made up to two days ahead and stored in the refrigerator.

For Spring: Fresh Mint Iced Tea:

1. In a medium saucepan, bring water to a simmer. Add sugar and mint leaves. Remove from heat and allow to cool. Strain and discard mint leaves. Stir in lemon juice. Chill.

2. Fill glasses halfway with ice and add tea. Garnish each glass with a mint spring and a lemon wedge.

For Summer: Iced Berry Tea:

1. In a medium pot, heat water to a simmer. Remove from heat and add tea bags. Allow tea to steep 5 minutes. Remove tea bags and allow to cool.

2. In a food processor or blender, combine berries, sugar, and lemon juice. Process until pureed, then strain mixture to remove any seeds.

3. Transfer seeded, pureed fruit to a bowl. Add cooled tea and stir. Pass tea through a fine strainer, pressing berries against mesh to extract liquid. Chill.

4. Pour over ice into pitcher or directly into ice-filled glasses. Garnish with a whole strawberry and a lemon wedge.

For Fall: Iced Honey-Sweetened Green Tea:

1. In a 3-quart pot, bring water to just boiling. Remove from heat and add tea bags, allowing them to steep for 5 minutes.

2. Remove tea bags and gently press to squeeze out liquid. Add honey while tea is still warm. Chill tea or at least 2 hours.

3. Fill glasses halfway with ice and add tea. Garnish with lemon wedge.

For Winter: Indian Spiced Iced Tea:

1. Spread cardamom, anise seeds, and coriander seeds on a cutting board. Use the bottom of a heavy pot to lightly bruise seeds and break up cardamom pods. Transfer seeds to a medium pot. Add cinnamon sticks, water, and sugar. Over moderately low heat, simmer very slowly for 30 minutes. Add tea bags, turn ff flame, and steep 5 minutes. Remove tea bags. Allow to cool.

2. Fish out cinnamon sticks and reserve for garnish. Strain tea through a fine strainer. Chill.

3. Fill glasses halfway with ice and add tea. Garnish each glass with a cinnamon stick and a lime wedge.

© 2009 Steve Poses

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information based on using Spring: Fresh Mint Iced Tea recipe. This recipe serves 10.

31kcal (2%)
1mg (0%)
3mg (5%)
0mcg RAE (0%)
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-explorations Baked Explorations
by Matt Lewis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?