Cold Brew Plum Iced Tea

From the kitchen of Carly

Overnight cold brew black tea meets stewed plums in this refreshing summer sipper. Lemon verbena and fresh lemon juice brighten the syrup, while ice keeps each sip crisp and tart. Make the plum syrup ahead for effortless entertaining.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 black tea bags
  • 13 large sprigs lemon verbena or mint, plus more for serving
  • 11 cup sugar
  • 14 large red plums, cut into thin wedges
  • 12 tablespoons fresh lemon juice

Instructions

  1. Combine tea bags, 3 lemon verbena sprigs, and 8 cups cold water in a large pitcher. Cover and chill at least 8 hours and up to 12 hours.

  2. Meanwhile, bring sugar and 1 cup water to a boil in a medium saucepan. Add plums and reduce heat; simmer 10 minutes. Remove from heat and let steep 30 minutes. Strain plum syrup into a small bowl; stir in lemon juice. Cover and chill until cold, at least 30 minutes.

  3. Remove tea bags and lemon verbena sprigs from tea and stir in 3/4 cup plum syrup and 4 cups ice. Serve in ice-filled glasses garnished with more lemon verbena.

  4. Plum syrup can be made 1 day ahead. Keep chilled.