Summer Citrus Iced Tea Punch

An ultra-refreshing, not-too-sweet punch with bright citrus and a brisk tea backbone—perfect for beating the heat.

Ingredients

• 6 cups (1.5 L) cold water, divided
• 4 black tea bags (or 2 tbsp loose leaf)
• 1/3 cup (70 g) sugar (adjust to taste)
• 1/2 cup (120 ml) fresh lemon juice
• 1/2 cup (120 ml) fresh orange juice
• Ice, to serve
• Pinch of salt (yes—helps the flavors pop)

Method

• 1

  Step 1: Brew a strong tea base

  Bring 2 cups (500 ml) of the water just to a boil. Pour over tea bags in a heatproof jug, steep 5 minutes for a bold brew (don’t oversteep or it can turn bitter), then remove tea bags.

• 2

  Step 2: Sweeten while warm

  Stir the sugar into the hot tea until fully dissolved. Add a tiny pinch of salt.

• 3

  Step 3: Build the punch

  Stir in lemon juice and orange juice. Add the remaining 4 cups (1 L) cold water.

• 4

  Step 4: Chill hard

  Refrigerate at least 1 hour, or until very cold. (Flavor improves as it chills.)

• 5

  Step 5: Serve icy

  Fill glasses with plenty of ice, pour over punch, and stir. Taste and adjust: add a little more water if too strong, or a little more sugar if you want it sweeter.

Tips

• **No citrus juicer?** Roll fruit firmly on the counter before squeezing to get more juice.
• **Make-ahead** — Mix the punch (without ice) up to 2 days ahead; keep refrigerated. Add ice only when serving so it doesn’t dilute.
• **Want it extra refreshing?** Serve in a very cold jug (chill it in the freezer 10–15 minutes first).
• **Serving idea** — Great alongside grilled foods, spicy dishes, or a picnic spread.

Nutrition (per serving, estimate)