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light lemon mint iced black tea served over ice with fresh lemon and mint

Light Lemon Mint Iced Black Tea

A crisp, ultra-refreshing iced black tea with bright lemon and cool mint. Clean, lightly sweetened, and perfectly balanced — this is the kind of summer drink that feels cold, sharp, and endlessly drinkable.
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Prep Time 10 minutes
Cook Time 5 minutes
chill time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Drinks
Calories: 45
Ingredients Method Notes

Ingredients
  

LEMON MINT BLACK TEA
  • 1.65 L water
  • 5 item black tea bags
  • 0.5 cup fresh mint leaves lightly crushed (clapped, not muddled)
  • 0.5 item lemon zest yellow part only; no white pith
  • 75-90 ml freshly squeezed lemon juice
  • 4 tbsp honey to taste

Method
 

  1. Bring 7 cups of water to a boil, targeting about 90–95°C (195–203°F). Remove from heat, add the black tea bags, and steep for 2½–3 minutes maximum — do not oversteep.
  2.  Remove the tea bags without squeezing. Let the tea cool until just warm or room temperature.
  3.  Stir the lemon juice and honey into the lightly cooled tea until fully dissolved.
  4.  Add the clapped mint leaves and the lemon zest (outer yellow layer only). Refrigerate and let infuse for 10–15 minutes, then remove and discard both mint and zest to avoid bitterness.
  5. Continue chilling the tea until fully cold, about 1–2 hours.
  6.  Fill glasses generously with ice. Pour over the chilled lemon mint iced black tea and garnish with fresh lemon slices and mint leaves.

Notes

  • Instead of muddling mint, give it a firm clap between your palms — this releases aroma without pulling out bitter, grassy flavors.
  • Keep steep time tight: black tea turns harsh fast when over-extracted.
  • For a sharper profile, reduce honey slightly and lean harder on the lemon juice.