Food & Cooking Recipes Breakfast & Brunch Recipes Jack and Jill's Iced Jasmine Tea 4.2 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 2 hrs 35 mins Servings: 10 Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination. Ingredients 10 ½ cups water 5 jasmine tea bags 1 cup sugar Ice cubes Directions Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely. Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely. Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses. Cook's Notes Tea can be refrigerated for up to 2 days. Simple syrup can be refrigerated for up to 1 month. Rate it Print