2 refreshing homemade iced tea recipes

Wash away the blistering summer heat with delicious, refreshing homemade ice-cold iced tea.

A North American original, iced tea made its debut at the St. Louis World's Fair in 1904 — in reaction to muggy weather and the need for a cool pick-me-up. Always best when it is freshly made, iced tea is an economical thirst quencher.

Makes four servings

Ingredients:

• 1 L (4 cups) cold water
• 30 ml (2 tbsp) loose tea leaves or 6 regular-sized tea bags
• Sugar Syrup to taste (below)
• Lemon wedges or small fresh mint sprigs (optional)

Instructions:

1. In a large pot or teakettle over high heat, bring 500 millilitres (two cups) of the cold water to a full, rolling boil.
2. Rinse a teapot with a small amount of boiling water and discard the water. Place the tea in the pot and slowly pour the rest of the 500 millilitres (two cups) of boiling water over the tea, cover the teapot and let the tea steep for three to five minutes.
3. Stir the tea once, strain the tea leaves or remove and discard the tea bags. Pour the tea into a large pitcher, add the remaining 500 millilitres (two cups) of cold water and sweeten to taste with the sugar syrup.
4. To serve, fill glasses with ice cubes and pour the cold tea over the ice; if desired, garnish each serving with a lemon wedge or sprig of fresh mint.

A fruity twist on the American classic, this red tea is perfect for a special occasion. The fresh tea makes it delicious and economical.

Makes four servings

Ingredients:

• 500 ml (2 c) cold water
• 60 ml (4 tbsp) loose tea leaves or 6 regular-sized tea bags
• 500 ml (2 c) cranberry juice cocktail
• Sugar Syrup to taste (below)
• Fresh or frozen whole cranberries or lime slices (optional)

Instructions:

1. In a large pot or teakettle over high heat, bring 500 millilitres (two cups) of the cold water to a full, rolling boil.
2. Rinse a teapot with a small amount of boiling water and discard the water. Place the tea in the pot and slowly pour the rest of the 500 millilitres (two cups) of boiling water over the tea, cover the teapot and let the tea steep for three to five minutes.
3. Stir the tea once, strain the tea leaves or remove and discard the tea bags. Pour the tea into a large pitcher, add the 500 millilitres (two cups) of cranberry cocktail, and sweeten to taste with the sugar syrup.
4. To serve, fill glasses with ice cubes and pour the cold tea over the ice; if desired, garnish each serving with a few whole cranberries or a lime wedge.

Makes 750 millilitres (three cups)

• Keep a jar of this sugar syrup in your refrigerator to sweeten iced teas and coffees. Because the sugar is already dissolved, you'll get the ideal sweetness without any graininess added.
• In a small pot over moderate heat, combine 500 millilitres (two cups) sugar and 600 millilitres (2 1/2 cups) water.
• Cook, stirring frequently, until the mixture boils and the sugar has dissolved completely. Remove the pot from the heat, cover and let stand for one to two minutes to allow the steam to dissolve any unmelted crystals on the sides of the pot.
• Pour the cooled syrup into a one litre (one quart) jar, cover tightly and store in the refrigerator.

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