Skip to main content
Epicurious

Cold Brew Plum Iced Tea

Image may contain Drink Cocktail Alcohol Beverage and Mojito
Christopher Testani

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too. Read more in our guide to making the best iced tea.

Recipe information

  • Yield

    8 Servings

Ingredients

8 black tea bags
3 large sprigs lemon verbena or mint, plus more for serving
1 cup sugar
4 large red plums, cut into thin wedges
2 tablespoons fresh lemon juice

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Remove tea bags and lemon verbena sprigs from tea and stir in ¾ cup plum syrup and 4 cups ice. Serve in ice-filled glasses garnished with more lemon verbena.

    Step 4

    Do Ahead: Plum syrup can be made 1 day ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 110 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 29 Dietary Fiber (g) 0 Total Sugars (g) 29 Protein (g) 0 Sodium (mg) 0
TagsCold DrinkBeveragesPitcher DrinkPlumStone FruitFruitLemon VerbenaHerbs & SpicesSummerDairy FreeVegetarianGluten FreeVeganNut FreeNonalcoholicBon Appétit
Read More
Green Apple Martini
Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.
Golden Hour
Pleasantly bitter Suze pairs with ginger syrup, sparkling wine, and a piece of candied ginger that fizzes and bubbles from the bottom of the glass.
Matcha-Mango Chia Pudding
Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.
Coconut Tempeh Larb
This riff on the Laotian classic comes together in 20 minutes.
Caramel Apple Monkey Bread
This irresistible fall treat is studded with spiced apples and draped in cider caramel.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Tiramisu Basque Cheesecake
Two of our all-time favorite desserts, now in one new classic.