It's in the 90s here. I've been making iced coffee a different way.
My Bialetti Moka (on the left; the contraption on the right is my coffee grinder) makes just enough coffee to fill an ice cube tray. If you aren't familiar with the Moka, it's a stove-top espresso pot: you fill the bottom compartment with water, fill a cone with finely ground coffee, put it on the stove, and pressure pushes the water up through the coffee into the upper compartment. It's not espresso. It's not regular brewed coffee. It's somewhere in between.
I sweeten that coffee with Steen's cane syrup, freeze it in the tray, fill a glass with frozen sweetened coffee cubes, and pour milk and cold unsweetened tea over. The tea is very strong -- three times as many tea bags as the Luzianne box recommends.