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Murchie's Iced Tea at Home

A make-ahead, big-batch pitcher of iced tea to keep you hydrated throughout the day or a quick brew recipe to pour into your travel mug and head out the door. Here are two iced tea recipes just in time for warmer days.

The Tea and Herbal Association of Canada declares June Iced Tea Month. June is the unofficial launch of summer so we thought we'd leave a couple fresh iced tea recipes here for you to stay cool and get your dose of caffeine at the same time.

BIG BATCH RECIPE

4 Tablespoons of either black, green or herbal loose tea OR 4 tea bags.

1 Litre of freshly boiled hot water

METHOD

*You will need two heatproof jugs for the tea, at least 1 Litre size and a strainer. Recipe can be doubled or halved. Only one jug is required if using tea bags.

  1. Scoop the tea into a heatproof jug.
  2. Pour hot water over the tea to 1 Litre mark.
  3. Steep for 10 minutes.
  4. Hold a fine mesh strainer over the second jug and strain.
  5. Make in advance to allow it to cool. Store in the fridge.
  6. The shelf life is 4 days.

QUICK INDIVIDUAL RECIPE

1 Tablespoon of either black, green or herbal loose tea OR 2 tea bags.

8oz freshly boiled hot water

ice cubes to fill your glass (recipe is based on a 16oz cup)

METHOD

*You will need a measuring cup and strainer.

  1. Scoop the tea into a heatproof measuring cup.
  2. Pour hot water over the tea to the 8oz mark.
  3. Steep for 3-5 minutes.
  4. Fill your cup to the top with ice cubes.
  5. Hold a fine mesh strainer over your cup of ice and strain the tea over the ice to fill your cup.
  6. Add lemon or sweetener if you wish.