Nantucket Iced Tea
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 8 (Makes about 6½ cups)
Ingredients
10 black tea bags 4 cups water, at room temperature2 cups cranberry juice 6 - 9 tablespoons Lime Simple Syrup for Lime Syrup
Instructions
- Submerge tea bags in water in serving pitcher. Steep for 45 minutes. Remove and discard tea bags.
- Stir juice and Lime Syrup (adjust amount depending on desired sweetness) into tea. Serve over ice.
Yield
Serves 8 (Makes about 6½ cups)Ingredients
10 black tea bags
4 cups water, at room temperature
2 cups cranberry juice
6 - 9 tablespoons Lime Simple Syrup for Lime Syrup
Ingredients
10 black tea bags
4 cups water, at room temperature
2 cups cranberry juice
6 - 9 tablespoons Lime Simple Syrup for Lime Syrup
Ingredients
10 black tea bags
4 cups water, at room temperature
2 cups cranberry juice
6 - 9 tablespoons Lime Simple Syrup for Lime Syrup
Why This Recipe Works
We started our Nantucket Iced Tea recipe by skipping the heat. We steeped a large quantity of tea bags in room-temperature water for a strong-flavored brew without the bitterness. Instead of granulated sugar, we sweetened the tea with simple syrup—equal parts water and sugar heated long enough to dissolve the sugar. We flavored the syrup with lime zest and added cranberry juice for a unique iced tea.
Instructions
- Submerge tea bags in water in serving pitcher. Steep for 45 minutes. Remove and discard tea bags.
- Stir juice and Lime Syrup (adjust amount depending on desired sweetness) into tea. Serve over ice.
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