← Back to Search Results
Four Seasons of Iced Tea Recipe-18667

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.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
baked-explorations Baked Explorations
by Matt Lewis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?