Summertime Tea Recipe

Brew the tea

Bring 1 liter of water to a near boil (about 95°C / 203°F). Remove from heat and steep the 4 black tea bags for 4 minutes for a balanced strength; steep up to 6 minutes if you prefer stronger tea. Do not over-steep more than 7 minutes to avoid bitterness.

Remove tea bags, gently pressing them against the side of the pot to extract flavor (do not squeeze aggressively). While the tea is still warm, stir in 3 tablespoons granulated sugar and 1 tablespoon honey until fully dissolved. Stir in 2 tablespoons fresh lemon juice. Let the tea cool to room temperature (about 20–30 minutes).

Prepare fruit and herbs

While the brewed tea cools, hull and halve 1 cup strawberries and slice 1 peach. Lightly bruise 12 mint leaves and 6 basil leaves (if using) by clapping between your palms or smashing gently with the back of a spoon to release aromatics.

Place the prepared strawberries, peach slices, and bruised herbs into a large heatproof pitcher or bowl. Pour the cooled sweetened tea over the fruit and herbs. Stir gently to combine. Cover and refrigerate for at least 1 hour, preferably 2–3 hours, to allow the flavors to meld. For a more intense infusion, refrigerate up to 6 hours.

After infusion, lightly mash a few pieces of fruit against the side of the pitcher with a wooden spoon if you want more fruit flavor in the liquid (optional). Strain through a fine-mesh sieve into a clean pitcher if you prefer a clear tea, or leave the fruit in for a rustic presentation.

To serve, add about 4 cups of ice to a large pitcher or individual glasses. Pour the infused tea over the ice. If the tea is too concentrated, dilute with up to 300 ml cold water to taste and stir. Taste and adjust sweetness with additional honey or sugar if desired (start with 1 tsp).

Garnish with lemon slices and extra mint sprigs. Serve immediately with a long spoon or straw. Leftover tea will keep refrigerated, covered, for up to 3 days; stir or shake before serving as flavors may separate.