Four Seasons of Iced Tea

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

For Spring: Fresh Mint Iced Tea:

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.

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

For Summer: Iced Berry Tea:

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.

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

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.

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:

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

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

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

For Winter: Indian Spiced Iced Tea:

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.

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

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