Start by steeping your tea. You can either cold brew black tea by adding tea and pouring over 8 cups of water into a refrigerator-safe pitcher with a fitted lid and refrigerate for 12 hours before removing the tea bags. (I use a large mason jar with a lid.) If you are steeping with hot water, pour hot water over the tea and steep for 5-6 minutes. Remove tea bags being sure to squeeze out all the liquid back into the tea. Set prepared tea aside. (Storing in the refrigerator is perfect at this stage)

Next, rinse and cut the tops off of the strawberries finishing by slicing them thinly. You will need at least 1 cup although it doesn’t have to be exact.

Add strawberries, 1 cup of water, and sugar to a small saucepan over low heat. Stir the sugar into the water to avoid burning the sugar and allow the mixture to simmer. Continue to cook over low heat for another several minutes letting the berries infuse into the sugar and water.

Strain out cooked strawberries and pour the syrup into a jar and allow to fully cool.

Once the tea and strawberry syrup have fully cooled, mix together in a large pitcher. Serve over ice and enjoy!