Choose your base tea. For a crisp profile, pick green or white tea. For a fuller, bolder base, go with black or oolong. Herbal teas are great when you want caffeine-free options.

Prep the fruit. Rinse well. Slice citrus into thin rounds. Hull and slice strawberries. Lightly crush berries to release juices. Cut mango, peach, or pineapple into small chunks for better infusion.

Add herbs thoughtfully. Gently bruise mint or basil leaves by clapping them between your palms. This releases oils without turning the leaves bitter. Use a small sprig of rosemary or thyme—these are strong.

Cold-steep the tea. Place 4–6 tea bags (or 4–6 teaspoons loose leaf in a strainer) in a 1.5–2 quart pitcher. Fill with cold, filtered water. Steep in the fridge for 4–8 hours. Tip: Green and white teas are best at 4–6 hours; black and oolong can go 6–8 hours.

Remove the tea. Lift out the bags or strain the leaves. This prevents over-steeping and keeps flavors clean.

Infuse with fruit and herbs. Add 1–2 cups of prepared fruit and a small handful of herbs. Stir gently. Let it sit in the fridge for 1–3 hours, tasting every 30 minutes. Stop when it tastes right to you.

Sweeten if needed. If you prefer a little sweetness, stir in a small amount of honey, agave, or simple syrup. Start with 1–2 teaspoons per quart and adjust.

Serve over ice. Add fresh slices or a sprig of herb to the glass for aroma. Top with extra cold water or sparkling water if you want a lighter or bubbly finish.

Strain and store. If you won’t serve it right away, strain out the fruit and herbs to maintain a bright flavor and color.