Few drinks hit as refreshingly as a tall glass of mint-infused iced tea on a warm afternoon, and this homemade version is genuinely hard to beat. The combination of steeped black tea and fresh mint leaves creates a bright, cooling flavor that feels both classic and a little elevated. Managing a nickel sensitivity often means scrutinizing packaged drinks and flavored teas for unexpected additives or high-nickel ingredients, but this recipe keeps things beautifully simple — just tea, fresh mint, sugar, water, and a little lemon if you like. The quick homemade simple syrup lets you control exactly how sweet your glass gets, which is a nice bonus. Steeping the mint directly with the tea bags pulls out every bit of that herbal freshness before it gets strained away cleanly. Served over ice with a lemon round and a sprig of mint, it looks like something you'd order at a café — but it comes together right in your own kitchen with almost no effort.
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Make the simple syrup: combine the sugar and 1/4 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2 minutes. Remove from heat and set aside to cool.
Bring 2 cups of water to a boil in a medium saucepan. Remove from heat, add the tea bags and fresh mint leaves, and steep for 5 minutes.
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