A blend of freshly squeezed lemon, muddled mint leaves, and chilled black tea creates a bright, refreshing summer drink. This variation on an Arnold Palmer—half lemonade, half iced tea—uses muddled mint to lift the flavors. Basil can be substituted if you prefer a slightly different herbal note.
I like to keep a pitcher of cold-brewed black tea and a jar of lemon juice in the refrigerator so this drink comes together quickly. For the tea, any standard black variety—Earl Grey, English Breakfast, or Ceylon—works well and provides a sturdy base for the citrus and herbs.
MINT LEMONADE ICED TEA
Makes 1 cup
INGREDIENTS
1/2 cup freshly squeezed lemon juice (about 2 medium lemons)
1/2 cup black tea, chilled
1 tablespoon sugar (adjust to taste)
1/4 lemon cut into 2 wedges
6–8 fresh mint leaves
Ice
DIRECTIONS
Place the lemon wedges, sugar, and mint leaves in a sturdy cup or glass. Use a muddler or the back of a spoon to gently crush the mint until it releases its aroma, being careful not to overwork it.
Pour in the lemon juice and black tea, stir to dissolve the sugar, and add ice to chill. Taste and adjust sweetness or mint intensity as desired. Serve immediately.