Refreshing Orange Rosemary Iced Tea (Print version)
Fresh orange and homemade rosemary syrup steeped into black tea for a bright, make-ahead summer pitcher drink.
# Ingredients:
For the tea
01 -
4 cups (950 ml) filtered water
02 -
4 black tea bags
For the rosemary syrup
03 -
1 cup (200 g) granulated sugar
04 -
1 cup (240 ml) water
05 -
3 fresh rosemary sprigs
For the citrus and serving
06 -
3 large oranges (about 1 cup / 240 ml juice)
07 -
Ice
08 -
Fresh rosemary sprigs and orange slices for garnish
09 -
Lemon peel strips (optional)
# Instructions:
01 -
Bring 4 cups of water to a gentle boil, then remove from heat and let it rest for 30 seconds. Add the tea bags and steep for exactly 5 minutes. Remove the bags without squeezing and let the tea cool to room temperature.
02 -
Combine 1 cup water, 1 cup sugar, and 3 rosemary sprigs in a small saucepan. Simmer over medium heat for 3 minutes until the sugar dissolves. Remove from heat and let cool completely, then strain out the rosemary.
03 -
Juice enough oranges to yield 1 cup (240 ml) of juice. Slice 1 orange into thin wheels. Add a few strips of lemon peel now if you want a slightly tarter edge.
04 -
Pour the cooled tea into a large pitcher. Add the rosemary syrup, orange juice, and sliced oranges. Stir well and refrigerate for at least 2 hours. Serve over ice, garnished with fresh orange slices and rosemary sprigs.
# Good to know:
01 -
Best served within 3 days. Strain out orange slices after 24 hours to keep the flavor bright.