📝 About This Recipe
Inspired by the 'Zavarka' tea culture of Russia and the citrus-spiced punch traditions of the American South, this Russian Iced Tea is a vibrant, ruby-hued infusion. It balances the robust depth of black tea with a bright citrus medley and a warm, aromatic spice profile of cloves and cinnamon. Perfectly sweet and incredibly refreshing, this drink captures a nostalgic, festive elegance that is as delightful at a summer garden party as it is during a cozy holiday gathering.
🥗 Ingredients
The Tea Base
- 4 tablespoons Loose-leaf Black Tea (preferably Ceylon or Russian Caravan blend)
- 4 cups Filtered Water (for the initial brew)
- 2 pieces Cinnamon Sticks (whole)
- 8-10 pieces Whole Cloves
The Citrus Infusion
- 2 cups Fresh Orange Juice (strained of pulp)
- 1/2 cup Fresh Lemon Juice (about 2-3 large lemons)
- 1 cup Pineapple Juice (unsweetened)
- 1 cup Granulated Sugar (adjust to taste preference)
Assembly and Garnish
- 4 cups Cold Filtered Water (to dilute the concentrate)
- 1/2 cup Fresh Mint Leaves (clapped to release oils)
- 1 piece Orange Slices (thinly sliced rounds)
- 1 piece Lemon Slices (thinly sliced rounds)
- 10 pieces Maraschino Cherries (optional garnish)
- 1 large bag Ice Cubes (clear ice preferred)
👨🍳 Instructions
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1
In a medium stainless steel saucepan, bring 4 cups of filtered water to a rolling boil.
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2
Once boiling, remove the pan from the heat and add the loose-leaf black tea, cinnamon sticks, and whole cloves.
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3
Cover the pan with a tight-fitting lid and allow the tea and spices to steep for exactly 6-8 minutes. Do not over-steep, or the tea will become bitter.
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4
While the tea is steeping, combine the granulated sugar, orange juice, lemon juice, and pineapple juice in a large, heat-proof glass pitcher.
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5
Strain the hot tea mixture through a fine-mesh sieve directly into the juice and sugar mixture, discarding the tea leaves and whole spices.
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6
Stir the mixture vigorously with a long-handled spoon until the sugar has completely dissolved into the hot liquid.
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7
Add the remaining 4 cups of cold filtered water to the pitcher to dilute the concentrate and stir well.
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8
Allow the tea to cool to room temperature on the counter for about 30 minutes before moving it to the refrigerator.
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9
Chill the tea for at least 3-4 hours, or ideally overnight, to allow the spices and citrus flavors to meld beautifully.
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10
Just before serving, taste the tea. If it is too strong, you can add a splash more water; if you prefer it sweeter, stir in a little simple syrup.
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11
Fill tall glasses to the brim with fresh ice cubes.
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12
Pour the chilled tea over the ice, leaving a little room at the top for garnishes.
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13
Garnish each glass with a slice of orange, a slice of lemon, a sprig of fresh mint, and a cherry for a classic look.
💡 Chef's Tips
Use high-quality loose-leaf tea rather than bags for a cleaner, more complex flavor profile. To prevent the tea from becoming cloudy, let it cool completely at room temperature before placing it in the fridge. If you prefer a 'spikier' tea, toast the cloves and cinnamon sticks in the dry pan for 30 seconds before adding the water. For a sugar-free version, replace the sugar with a honey-alternative or monk fruit sweetener, adjusting quantities to taste. Always use fresh-squeezed citrus juices; bottled juices often have a metallic aftertaste that ruins the delicacy of the tea.
🍽️ Serving Suggestions
Serve alongside a platter of smoked salmon blinis with crème fraîche and dill. Pair with a light cucumber and herbed goat cheese sandwich for a sophisticated afternoon tea. For an adult version, add a 1.5 oz pour of premium vodka or bourbon to each glass. Serve in a large crystal punch bowl with a decorative ice ring frozen with citrus slices and mint leaves. Accompany with warm ginger snaps or almond biscotti to complement the spiced notes.