Big Boy’s Brunch

Iced tea is among my favourite drinks on a hot summer’s day. I’ve often tried to make it by cooling hot brewed tea but only with limited success. I recently came across a cold infused iced tea recipe at The Simple Leaf. As we have no loose leaf tea in the house, I tweaked the recipe a little and found the resulting tea very drinkable and refreshing.

Cold Infused Iced Tea

With cold infused iced tea, you may find granulated or caster sugar doesn’t dissolve very well, so use powdered icing sugar instead.

4 good quality tea bags
1 litre cold water
juice of a lemon
2 tbsps icing sugar, or to taste

Place 4 good quality tea bags in a jug. Add a splash of hot water from a kettle to just wet the tea bags for a minute, pour in a litre of cold water and then remove two of the tea bags. Put the jug in the fridge and leave to infuse for at least 6 hours or overnight if preferred. Remove the tea bags, squeeze the juice of one lemon into the jug and add the sugar if desired. Stir and pour over ice in tall glasses.