Spring's Here, Time to Get Your Iced Tea Sorted

I say this every year around this time and I'll say it again, the second the weather turns, I switch straight over to iced tea and don't look back until autumn. If you've never made your own, forget what you know about the bottled stuff from the supermarket, it's not even close.

Here's how I actually do it at home, plus a few combinations that have become regulars in my fridge.

The basic method, and it really is this simple

Brew your tea double strength, so twice the leaf you'd normally use for the same amount of water, then let it cool before pouring over ice. The double strength matters because the ice is going to dilute it as it sits, if you brew normal strength you'll end up with watery tea by the second glass. Let it cool at room temperature first rather than pouring hot tea straight onto ice, you'll get a clearer, better tasting result.

My actual go-to combinations

Moroccan Mint is the obvious one and honestly still my favourite, it's already built for this. Brew it, chill it, done, it tastes like it was made for a hot afternoon even though we drink it hot too. Goes properly well with anything grilled, lamb especially, the mint cuts through the richness nicely.

If you want something a bit more interesting, I've been doing Peach lately with a few actual fresh mint leaves crushed in, not from the tea itself, just torn mint dropped into the glass. Genuinely one of the better things I've made this year. Pairs beautifully with anything involving soft cheese, think a simple cheese board.

If you like things a touch more tart, Pomegranate over ice with a squeeze of real lemon is fantastic, and it looks properly impressive if you're having people over, deep red colour, looks like you tried way harder than you actually did. This one's lovely alongside dark chocolate, the tartness plays well against it.

For the green tea drinkers, our Soursop is naturally suited to iced, it's already got that tropical, refreshing character and doesn't need much dressing up at all. Just brew, chill, pour. Try it with something light, grilled fish or a fresh salad, it won't fight for attention.

One thing people get wrong

Don't oversteep thinking it'll make up for the dilution, that just makes it bitter once it's cold, bitterness gets more noticeable in cold drinks, not less. Stick to the normal steep time, just with double the leaf, and you'll get it right every time.

Want to make it a proper drink?

A couple of ways I dress mine up when it's not just an everyday glass. Both completely alcohol-free, just a bit more effort for when people are over.

Honey Ginger Fizz: Brew our Ginger, Honey & Lemon double strength as usual, stir in a spoon of real honey while it's still warm so it dissolves properly, chill, then top with soda water instead of still water when you serve it. The fizz makes it feel like an actual occasion drink rather than just iced tea.

Mint Lemonade Iced Tea: Half Moroccan Mint, half fresh lemonade (the cloudy, not-too-sweet kind, homemade if you're up for it), poured over ice with a mint sprig on top. Ridiculously easy, always disappears fast when I make it for guests.

If you want to make a jug for the week

I usually do a full jug on Sunday and keep it in the fridge, lasts a few days fine. Brew a big batch double strength, let it cool completely before you put it in the fridge (putting hot liquid straight in isn't great for your fridge or the flavour), and pour over fresh ice each time rather than keeping ice in the jug itself, otherwise you'll end up with a watered-down mess by Wednesday.

Whatever you make, I'd love to hear what combinations you land on, we're always looking for new ones ourselves.