Microwave Iced Tea

Published July 1, 1999.

Why this recipe works:

We determined that a good iced tea recipe depended on doing a lot of little things right. The key to strong but not bitter flavor was water temperature. And unless the quality of your tap water is very, very good, spring water is the way to go; it produced tea with the freshest, cleanest,… read more

We determined that a good iced tea recipe depended on doing a lot of little things right. The key to strong but not bitter flavor was water temperature. And unless the quality of your tap water is very, very good, spring water is the way to go; it produced tea with the freshest, cleanest, clearest look and taste. We found that a ratio of 5 teabags to 1 quart of water worked best in our iced tea recipe. The amount of sugar can be varied from 1 to 6 tablespoons, depending on taste.

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Makes 1 1/2 quarts, serving 4 to 6

Depending on the quality of your tap water, you may want to use bottled spring water to make both the tea itself and your ice cubes. Doubling this recipe is easy, but use a large saucepan and expect the water to take a few minutes longer to reach the proper temperature. For a slightly stronger iced tea, reduce the amount of ice to 3 cups. Garnish with a thin lemon wedge to squeeze into the tea, if you like. Using a 2-quart Pyrex measuring cup makes this tea a one-pot drink from brewing to pouring. Exact heating time will depend on the power of your microwave and the starting temperature of the water.

Ingredients

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