Making lemon iced tea at home is an easy process that requires less than 15 minutes. Be sure to watch the video!
- What is ‘Iced Tea’?
- How To Make Iced Tea
- Watch Lemon Iced Tea Video
- My Tried and True Tips
- More Summer Drink Recipes
- Lemon Iced Tea Recipe
What is ‘Iced Tea’?
Iced Tea is brewed tea served cold over ice cubes. It is flavoured with lemon and other nectarines to balance the bitterness of tea leaves. Cold tea is one of the best summer drinks.
You can brew it light or strong, drink it unsweetened or sweetened. Once you’ve got the iced tea perfect – the creative possibilities are endless.
During the summer, nothing is more refreshing than a chilled glass of homemade lemon iced tea.
Here are a few Reasons To LOVE Homemade Iced Tea
- gluten and dairy-free
- requires only 4 ingredients
- highly customizable recipe
- no artificial flavouring agents
- inexpensive and budget-friendly
- zero preservatives and chemicals
- meal-prep friendly and easy to store
How To Make Iced Tea
For those who think making iced tea at home is utterly complex – let me prove you wrong. It requires less than 15 minutes to prepare iced tea.
Brewing: The first and foremost step in making a lemon iced tea is brewing the decoction.
- Boil water in a saucepan. Add sugar (if using) and stir to dissolve it. Turn off the heat.
- Add the tea leaves or the tea bags. Cover the pan with a lid. Allow the tea to steep for a minute or per your preference.
- Remove the tea bags and filter the brewed tea. Allow the liquid to cool down.
Flavouring : Once the brewed tea is ready, flavour it with lemon juice or fruit puree/juice of your choice.
Serving: Lemon Iced Tea tastes best when served on ice cubes with lemon wedges and fresh mint leaves.
Watch Lemon Iced Tea Video
My Tried and True Tips
- Brewing Time: Only one thing can go wrong while making a lemon iced tea – steeping the tea for too long. The steeping time for tea leaves is not more than 5 – 6 minutes.
- Always add lemon or fruit puree after cooling down the tea and not to the hot decoction.
- Tea Variety : While black tea provides a strong base that pairs well with lemon, you can experiment with green or white tea for a lighter, more delicate flavour.
- Never, ever boil the tea leaves in water . You only need to steep the tea leaves in warm water for the perfect colour and taste.
- Use good organic honey or maple syrup to sweeten your iced tea. Or if you don’t bother about the calories, then use granulated white sugar. You can customize it as per your preference. Like, make orange iced tea or mango iced tea with the addition of fruit flavours.
More Summer Drink Recipes
- Vietnamese Iced Coffee
- Virgin Mango Mojito
- Orange Iced Tea
- Cold Coffee
- Mango Lassi
- Hibiscus Tea
- Oreo Frappe
Ingredients
- ▢ 2 teaspoon tea (chai patti)
- ▢ 4 glasses of water
- ▢ Juice of 2 lemons
- ▢ Honey/sugar to taste
Ingredients To Serve Lemon Iced Tea:
- ▢ lemon slices
- ▢ few fresh mint leaves
- ▢ ice cubes
Instructions
- Boil four cups of water in a saucepan. Add sugar (if using) and stir to dissolve it. Turn off the heat.
- Add the tea leaves or the tea bags. Cover the pan with a lid. Allow the tea to steep for a minute or as per your taste preference.
- Remove the tea bags and filter the brewed tea. Allow the liquid to cool down. You can keep brewed tea in the fridge to cool down.
- Add the lemon juice and sweeten the iced tea using honey (if not using sugar) according to your taste.
- Stir in the ice cubes. Add freshly cut lemon slices and mint leaves for some fresh flavor. Serve lemon iced tea chilled.
Recipe Notes:
- You can use tea bags as well instead of loose tea leaves. If you want a less strong iced tea, keep the brew time under 1 minute.
- You can increase or decrease the steeping or brewing time of the tea according to your taste preference. The longer tea is steeped the stronger will be the taste of iced tea. I prefer steeping tea for less than a minute.
- If you are using sugar as a sweetener, it is important to dissolve it in boiling water before adding tea leaves/tea bags.
- If you are not keen on adding white sugar, then use honey to sweeten the iced tea.
Nutrition
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Lemon Iced Tea Recipe
Equipment
- Saucepan
Ingredients
- 2 teaspoon tea (chai patti)
- 4 glasses of water
- Juice of 2 lemons
- Honey/sugar to taste
Ingredients To Serve Lemon Iced Tea:
- lemon slices
- few fresh mint leaves
- ice cubes
Instructions
- Boil four cups of water in a saucepan. Add sugar (if using) and stir to dissolve it. Turn off the heat.
- Add the tea leaves or the tea bags. Cover the pan with a lid. Allow the tea to steep for a minute or as per your taste preference.
- Remove the tea bags and filter the brewed tea. Allow the liquid to cool down. You can keep brewed tea in the fridge to cool down.
- Add the lemon juice and sweeten the iced tea using honey (if not using sugar) according to your taste.
- Stir in the ice cubes. Add freshly cut lemon slices and mint leaves for some fresh flavor. Serve lemon iced tea chilled.
Video
Notes
- You can use tea bags as well instead of loose tea leaves. If you want a less strong iced tea, keep the brew time under 1 minute.
- You can increase or decrease the steeping or brewing time of the tea according to your taste preference. The longer tea is steeped the stronger will be the taste of iced tea. I prefer steeping tea for less than a minute.
- If you are using sugar as a sweetener, it is important to dissolve it in boiling water before adding tea leaves/tea bags.
- If you are not keen on adding white sugar, then use honey to sweeten the iced tea.
Nutrition
Here is a naturally fermented, traditional-style ragi idli dosa batter recipe. This is a vegan, gluten free, multi-purpose idli dosa batter with immense health benefits .
- Health Benefits of Ragi
- Ingredients Required
- Process of Making Ragi Idli Dosa Batter
- Storage Suggestion
- My Tried and True Tips
- How To Use Ragi Batter
- More Millet Recipes
- Ragi Idli Dosa Batter Recipe
With its nutty flavour and nutritional benefits, Ragi Idli Dosa Batter is a wholesome choice for making idlis and dosai. Whether you’re health-conscious, influenced by recipe reels on Instagram or simply looking to explore millets, this dosa batter recipe is bound to impress.
Health Benefits of Ragi
Ragi is also known as finger millet. Originating from Africa, this ancient grain has been a staple food in India for centuries. With its impressive nutritional profile and versatility in the kitchen, ragi has garnered attention as a superfood.
- Nutritional Powerhouse: Ragi is packed with essential nutrients which contribute to overall health and well-being. It is a rich source of calcium and iron.
- Gluten-Free Alternative: For individuals with gluten intolerance or celiac disease, ragi comes to the rescue as a naturally gluten-free option. Use it to make gluten free roti like rice flour.
- Diabetic-Friendly Grain: Ragi has a low glycemic index, meaning it releases glucose into the bloodstream at a slower rate compared to other grains. This property makes it an ideal choice for individuals with diabetes or those aiming to manage blood sugar levels.
- Weight Management Aid: With its high fibre content and low-fat profile, ragi is an excellent addition to weight loss and management regimens.
Ingredients Required
- Ragi – Use whole finger millet and not powder or processed grain.
- Urad Da l ( Skinned Whole Black Gram ) is used in dosa batter for that creamy, airy texture. For best results use Urad Gota (round variety)
- Thin Poha ( Flattened Rice ) makes idlis softer.
- Methi Seeds ( Fenugreek Seeds) aid the fermentation process and digestion.
- Salt and sugar help in fermenting the batter and giving it a delicious taste.
Process of Making Ragi Idli Dosa Batter
Preparing the Ingredients:
- Rinse the ragi and urad dal separately under running water 2 – 3 times.
- Soak them in water in two separate bowls.
- Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours.
- Soak poha (flattened rice flakes) for 10 minutes in water.
Grinding the Batter:
- After soaking, drain the water from both ragi and urad.
- Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
- Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
- Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
- Whisk or beat the batter for 5 minutes, in a clockwise direction.
- The consistency of idli dosa batter should be light, smooth and spoon-dropping.
Fermentation:
- Cover the mixing bowl with a tight lid.
- Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
- During fermentation, the batter will double in volume and become fluffy.
- Once fermented, the ragi idli dosa batter is ready to use.
Storage Suggestion
Store the fermented ragi idli dosa batter in the refrigerator for up to one week. Use an airtight, wide container to store the batter. After a week, the batter starts tasting bad and bitter with too much sour smell.
After the fermentation process do not leave the batter at room temperature. It will continue to ferment and get to the stage of over-fermentation.
My Tried and True Tips
- Right Ratio: 1 Cup : ¼ Cup: ¼ Cup (ragi:dal:poha). This ratio works like a charm. I usually add ⅛ cup of water to blend this combination.
- Soaking Time: I prefer soaking ragi for 10 hours and urad overnight at room temperature. Always soak them separately.
- Avoid over-fermentation : Make sure the batter is not left out at room temperature for too long, or it may over-ferment. The optimal time in tropical weather like India is 8 – 10 hours, but in colder places it can take up to 24 hours.
- Use a large container with a lid to ferment idli dosa batter which should be double the capacity of the batter so that there’s enough room for the batter to expand and rice during the fermentation process.
- A warm oven or microwave is my favourite spot to keep the batter for fermentation undisturbed. You can use instant pot also for the purpose but it’s too much cleaning.
- Sugar aids the fermentation process and gives a subtle hint of sweetness to the batter. However, it is completely optional to add it.
- After grinding, whisking the batter helps in incorporating air and making it light and fluffy. It is an important step, do not miss it out. You can use a hand or stand mixer also for the purpose.
How To Use Ragi Batter
You can use ragi idli dosa batter to make crisp masala dosai, paper dosai, uttapam, or soft, pillowy idlis. Serve these South Indian dishes with vegetable sambar, and coconut chutney.
With its unique flavour, texture and immense health benefits, ragi idli dosa batter is a wholesome addition to everyday meals.
More Millet Recipes
- Ragi Roti
- Barnyard Millet Kheer
- Browntop Millet Khichdi
Ingredients
- ▢ 1 Cup finger millet (ragi)
- ▢ ¼ Cup white urad dal (dhuli urad)
- ▢ ¼ Cup thin poha (flattened rice flakes)
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ 1 teaspoon raw sugar or granulated white sugar
- ▢ 1 teaspoon rock salt
- ▢ ⅛ Cup water (approximately)
Instructions
Preparing the Ingredients:
- Rinse the ragi and urad dal separately under running water 2 – 3 times. Soak them in water in two separate bowls. Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours. Soak poha (flattened rice flakes) for 10 minutes in water.
Grinding the Batter:
- After soaking, drain the water from both ragi and urad.
- Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
- Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
- Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
- Whisk or beat the batter for 5 minutes, in a clockwise direction. The consistency of idli dosa batter should be light, smooth and spoon-dropping.
Fermentation of Batter:
- Cover the mixing bowl with a tight lid. Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
- During fermentation, the batter will double in volume and become fluffy.
- Once fermented, the ragi idli dosa batter is ready to use.
Recipe Notes:
- At times, finger millet has debris or dirt particles, rinse it nicely 2 – 3 times before soaking.
- Before fermentation do not add too much water either while grinding or whisking the batter.
- Season the batter: Always season the batter before using it according to personal taste preference.
- Store the fermented ragi idli dosa batter in the refrigerator for up to one week.
Nutrition
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