Fruity Ice Tea

Fruity Ice Tea


2 people made this

This iced tea is a standard base recipe that is not too sweet and very refreshing on a hot summer day! Asian loose leaf tea leaves give the best result. You can use any concentrated fruit flavouring (bottled or fresh-made), but I prefer lime juice with green tea and lemon juice with black tea.

Serves: 6 

  • 1/4 cup Loose leaf jasmine green tea or black tea (or 3 tea bags if you don't have loose leaf)
  • 1.5 litre Boiling water
  • 1/4 cup White or brown sugar (1/2 cup if you prefer sweet)
  • 1/2 cup flavouring: Juice and rind of 2 limes or small lemons OR 1/2 cup of any other concentrated fruit flavouring
  • Ice cubes to serve

Preparation:15min  ›  Cook:30min  ›  Extra time:6hours chilling  ›  Ready in:6hours45min 

  1. Grate or peel the rind off the lemons/lime into a medium saucepan or pot. Set aside peeled limes/lemons for juicing later.
  2. Add in the sugar over the rind.
  3. Boil water in a kettle and pour into the saucepan. Bring it to a rolling boil (won't take too long) on the stovetop and simmer with rind for 5 minutes, stirring to dissolve sugar.
  4. Remove pot from heat and place loose leaf tea in a tea infuser or metal strainer. Put the metal strainer into the saucepan so that the water level covers the loose leaf tea. The frame and handle on the rim of the strainer should rest on the edge of the saucepan to prevent it from falling in.
  5. Steep tea leaves for 30 minutes. Whilst waiting, juice limes/lemons. It should give around 1/2 cup of juice.
  6. Remove saucepan from heat and add in the juice or flavouring concentrate. Stir into the liquid.
  7. Strain tea liquid into glass jugs with a mesh strainer. Cool to room temperature, then refrigerate until cold. Serve with ice in glass tumblers.


Non-citric Fruit Flavourings - If you choose to use other fruit flavourings that are naturally sweet or have added sweeteners, you may want to reduce your sugar amount by one quarter.


Fruit Sugar Substitution - Also, fructose is better for iced tea because it complements the fruity tea better than white sugar. If you are substituting fruit sugar for white sugar reduce the amount by one quarter.

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