We’ve tried many times to capture “summertime” in a glass, but nothing comes closer than a refreshing iced tea on a hot, sunny day. Josh’s mom was a purist—ice, tea, and some lemon juice. From the south, Brent’s family made tea that was syrupy sweet.
When two world’s collided at Beekman Farm, the result was something in between. A little sweet, a little citrus-y, truly unique.
Beekman 1802 Iced Tea
(makes approximately 1/2 gallon and can be stored in the refrigerator for a week)
4 bags of your favorite tea (we use Earl Grey)
3 sticks cinnamon (about 2 inches long)
1/4 teaspoon of ground cloves
1/4 teaspoon ground nutmeg
5 leaves of fresh mint
1/2 cup of orange juice
Place 6-1/2 cups of water in a saucepan and add the cinnamon sticks, cloves, and nutmeg.
Bring to a boil and then turn the heat down to low and add mint. Cover and let simmer for 5 minutes.
Remove the pan from the heat and add tea bags. Let steep for 3-5 minutes (depending on desired strength).
Pour through a strainer.
Let liquid cool to room temperature, add orange juice and then pour mixture into a container to refrigerate.
Serve over ice in a tall glass garnishing with a thin slice of orange or extra mint leaves.
Share your family’s recipe for iced tea in the comments section below