- 4 cups water
- 1/2 cup honey, or to taste
- 1 tablespoon fennel seeds
- 4 orange-pekoe tea bags
- Three 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
- 6 tablespoons fresh lemon juice, or to taste
- In a saucepan stir together the water, the honey, and the fennel seeds and bring the mixture to a boil. Remove the pan from the heat, add the tea bags and 3 strips of the zest, and let the tea steep for 5 minutes. Strain the tea through a fine sieve set over a heatproof pitcher, let it cool, and add the lemon juice. Chill the tea, covered, for 1 hour, or until it is very cold. Divide the iced tea among tall glasses filled with ice cubes and garnish each glass with some of the additional zest.