Strawberry Iced Tea
This tasty Strawberry Iced Tea can be prepared with minimal effort. The preparation method in this recipe is how the drink is made in Vietnam.
Servings: 3 people
For the Strawberry
- 10.5 oz near or just ripe fresh strawberries
- 2.5 oz granulated sugar (approximately 1/4 cup plus 2 tablespoons)
For the Tea
- 1 1/2 tablespoons loose leaf black tea
- 3 cups cold or room-temperature filtered water
- ice cubes
- a few sprigs of mints, for garnishing
Trim off the leafy stems of strawberries and slice them into thin slices, about 1/8 - 3/16 inch thick. Place them in a clean container and add sugar. Toss the strawberry slices with sugar, and then cover the container and refrigerate overnight or for at least 10-12 hours.
Put the black tea in the cold brew pot, and then add filtered water. Place the pot in the refrigerator and steep overnight or for at least 12 hours.
When you want to serve the drink, divide the macerated strawberry slices along with the syrup-like liquid (which is the result of marinating the strawberries in sugar) among serving glasses, about 1/2 cup. Add ice cubes, about 1/2 - 2/3 cup of ice. Then add about 3/4 cup of the brewed black tea (180ml), more or less tea to taste. Place a sprig of mints in each glass and serve right away.
You may not use up all the brewed tea. Depending on your desired strength and sweetness of the drink, you can add more or less of the brewed tea. This recipe can even serve 4 people.
Both the brewed tea and macerated strawberries are still good after 2 days. However, I personally find that after 24 hours, the strawberries will become a bit soft for me.
If you make a big batch, you can stir the strawberry mixture after 4-5 hours, just to ensure all the sugar will fully dissolve by the time you need to put together the drink.
Calories: 123kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 155mg | Fiber: 2g | Sugar: 28g | Vitamin A: 12IU | Vitamin C: 58mg | Calcium: 23mg | Iron: 1mg