Lemon iced tea: A batch concentrate recipe that's equal parts refreshing and nostalgic

This recipe for lemon iced tea is full of nostalgia for me. Growing up, I’d enjoy this refreshing drink at my aunt’s place, feeling oh-so cool sipping on what seemed like a grown-up beverage. The secret I learned from her was to sweeten the tea with a homemade simple syrup so the sugar fully dissolves, giving the tea a perfectly balanced profile. When you’re ready to serve, fill the glass halfway with the concentrate, top it with cold sparkling or still water and don’t forget the ice!

Ingredients

• 1¼ cups sugar
• 3 cups water, divided
• 1 (2-inch) piece ginger, grated
• 8 cardamom pods, lightly crushed
• 6 English breakfast or Darjeeling tea bags
• Juice of 3 lemons

To serve:

• Cold sparkling or still water
• Sprigs of mint
• Lemon slices

Preparation

To make the simple syrup, bring the sugar, 1 cup water, ginger and cardamom to a simmer in a small saucepan, and stir until the sugar dissolves completely, about 2 minutes. Remove from heat and let cool to room temperature. Strain the syrup into a jar with a tight-fitting lid.

Bring 2 cups water to a boil in the same saucepan. Remove the pan from the heat and add the tea bags. Let steep for 15 minutes, then remove the bags, giving them a gentle squeeze to extract any remaining liquid.

In a large Mason jar or pitcher, combine the simple syrup, steeped tea and lemon juice. Stir well and refrigerate for up to 5 days.

When ready to serve, add ice to a glass and fill it halfway with the iced tea concentrate. Then top with sparkling or still water and garnish with mint and lemon.

Serves 6 to 8

Produced in collaboration with CBC Creator Network.