Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

　　

Ingredients

Makes 12 ice cubes and 1 pitcher (about 2 L) iced tea

　　2 tablespoons (5 g) dried hibiscus flowers

　　9½ cups (2.4 L) filtered water

　　¼ cup (15 g) loose black tea leaves

　　8 cups (2 L) plain ice cubes

　　Lemon wheels, for garnish

　　

Step 1

Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.

　　

Step 2

Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.

　　

Step 3

Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.

　　

Step 4

Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.

　　

Step 5

Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.

　　

Variations:

Step 6

For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.

　　

Step 7

For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

　　Excerpted from Summer: A Cookbook by Marnie Hanel & Jen Stevenson (Artisan Books). Copyright © 2021. Illustrations by Emily Isabella.Buy the full book from Workman Publishing, Amazon, or Bookshop.