Iced Mint Tea, Orange Green Tea Sparkler

- Merrill

Over the Fourth of July weekend, my husband and I ventured to Los Angeles to visit family and friends. We arrived at my cousin Dan and his wife Monica's house one afternoon, and Dan excitedly offered us each a glass of what turned out to be his rendition of our grandmother's "famous" mint iced tea. We gleefully gulped the cool, sweet, aromatic tea, which I hadn't had in years. It's a taste memory that will always bring me back to sitting in my grandparents' large kitchen or under the umbrella by their pool on a summer day, sipping iced tea out of a tall, colored glass. My grandmother used Lipton iced tea mix, but she lifted it above the ordinary by infusing her tea with a generous amount of mint water, which she made by pouring boiling water over a huge handful of fresh mint that she'd just picked from the garden.

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Inspired by Dan's brilliant -- and timely -- recreation of my grandmother's tea, I decided to make some myself at home las t week using tea bags instead of mix (you can use either -- I won't judge!). While I was thinking about writing this post, I also remembered that a neighbor and I had a conversation recently about a concoction she often throws together involving iced green tea and orange juice. I decided to try that as well, only adding some sparkling water for a little fizz. Both teas are lightly sweetened, so feel free to adjust to your taste. But make sure to serve both over plenty of ice!

Mint Iced Tea

Makes 1 quart

  • 2 tea bags, or the equivalent in loose tea (I used English Breakfast, but you can really use any tea you like)
  • 1 cup packed fresh mint leaves
  • 3 to 4 tablespoons sugar (turbinado is good here, but you could also use honey or agave)
  • Lemon slices for serving

See the full recipe (and save and print it) here.


Orange Green Tea Sparkler

Serves 1

  • 1 green tea bag, or the equivalent in loose tea
  • 2 teaspoons honey
  • 1/4 cup freshly squeezed orange juice
  • 1 orange wedge for serving
  • Sparkling water

See the full recipe (and save and print it) here.


Like this post? Read Merrill's post from last week: Boozy Sour Cherries.


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


alexandra March 7, 2021
Thank you for the Merrill, this fantastic Mint Iced Tea recipe. This is so simple and also healthy. thank you for sharing this recipe.
J-Dizzle July 13, 2011
We make 'Sun Tea' at the cottage....using a very large glass jar, flavored (or not) tea bags, slices of lemon, lime, oranges (or whatever fruit you have on hand) - add the fruit slices/chunks, tea bags, (herbs if using), water and stir. Put the lid on and let steep in the sunshine for a few hours. Strain tea into glass pitcher. You can add sweetners if desired (honey, sugar, etc) and top up with tonic or soda water....Yummmm.
Kitchen B. July 13, 2011
Algerians make their mint tea with green tea, mint leaves, sugar (or sweetner) and a few cloves. I have had it hot and I think it would be awesome cold!
TXExpatInBKK July 13, 2011
Yum... I'm definitely going to try that, thanks!
gluttonforlife July 12, 2011
For more customization, I like to make a simple syrup infused with mint and/or lemon balm to serve on the side--but the idea is quite similar.
ECmtl July 12, 2011
With a bumper crop of fresh mint I steeped mint tea, and froze the cubes in an ice cube tray. These tea cubes are great for iced tea, and do not dilute the iced tea.
cookwithsupal July 12, 2011
I grow SO much mint, this is another great way of putting it to good use. Thank you for sharing!
cookwithsupal July 12, 2011
I grow SO much mint, I think this is another way to put it to good use. Thanks!
chichel July 12, 2011
I'm addicted to iced herbal teas right now! It's too hot for my chamomile before bed, so I've been icing it. And fruit teas, especially the berry variety are sooooo good iced. Now I have something to do with the mint that's growing in the "tea pot" (mint, chamomile and lavender) on my deck!
Sagegreen July 12, 2011
Beautiful in every way!
Merrill S. July 12, 2011
Thank you!
Kitchen B. July 12, 2011
My daughter would LOVE both recipes. She's a mint tea addict, an Iced tea fiend and a gnasher of ice cubes. Well done Dan...and you too for thinking of us while you were in LA. To be tried this week!
Merrill S. July 12, 2011
Let me know what you think!