Citrus early grey iced tea

Portion size: Serves 6 (makes 1 litre)
Hands-on time 15 min, plus 30 min steeping and cooling
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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The zesty tang of lemon or grapefruit highlights the beautiful bergamot that makes earl grey such a popular tea in this citrus iced tea recipe. It’s bright, refreshing, and keeps for up to a week.

Find more non-alcoholic drink ideas here.

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Ingredients

100g golden caster or granulated sugar
1 lemon or ½ grapefruit, sliced into thin wedges
4 earl grey teabags or 4 tsp loose leaf earl grey tea

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Method

Put the sugar and half the lemon or grapefruit slices in a small pan with 300ml water and bring to the boil, mashing the fruit a little with a wooden spoon. Reduce to a simmer and cook for 5 minutes, then remove from the heat, cover and leave to steep for 30 minutes.
In a large jug, brew the tea in 700ml just-boiled water for 4-5 minutes. Remove the teabags or strain the tea into a pitcher, then chill until needed.
Once the sugar syrup is cool, strain it into the pitcher of tea to remove the fruit slices.
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To serve, fill a glass with ice and pour over the iced tea. Add a few fresh slices of lemon and/or grapefruit to garnish.

Nutrition

67kcals Calories
17g (17g sugars) Carbs

Make Ahead

The iced tea will keep in the fridge for up to a week.

Cook smarter

Bergamot is a smallish, smooth yellow-skinned citrus fruit, thought to be a hybrid between a bitter orange and a lemon, and native to southern Italy. Its juice is bitter but the fragrant essential oil derived from the skin gives earl grey tea its special flavour.