Jen
There’s a reason lemon and tea are best friends. The bold, slightly bitter edge of black tea mellowed out by the tangy brightness of lemon—it’s the kind of simple pairing that just works. And when the weather warms up, there’s no drink I reach for more often than a tall glass of Lemon Iced Black Tea.
I’ve always associated lemon tea with sunshine. It’s the drink I make when the windows are open, the music is on low, and the afternoon is stretching lazily in front of me. It’s refreshing without being overpowering, easy to make but still feels special. If sweet tea is my Southern soul drink, then lemon iced black tea is my weekday escape—the kind of drink that makes you pause, sip slowly, and breathe a little deeper.
Today, I want to share my go-to recipe. It’s incredibly simple, requires just a handful of pantry staples, and tastes far better than anything you’ll find in a bottle. Whether you’re planning a picnic, hosting brunch, or just need something cold and citrusy in your cup, this recipe is it.
Why Lemon + Black Tea?
Black tea is rich and tannic—it’s got body, complexity, and a touch of natural bitterness. Lemon, with its bright acidity and fresh aroma, cuts through that depth perfectly. Together, they create a drink that’s crisp, balanced, and undeniably thirst-quenching.
What I love most is how customizable this combo is. Want it sweet? Add honey or sugar. Prefer it tart? Squeeze in more lemon. Want a little flair? Toss in herbs or fruit slices. The base is endlessly adaptable.
Ingredients (Makes about 1 gallon)
- 8 cups (2 quarts) water, divided
- 5–6 black tea bags (Lipton, English Breakfast, or similar)
- ½ to ¾ cup sugar or honey (optional, adjust to taste)
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- Lemon slices, for garnish
- Ice, for serving
- Optional: mint, basil, or a splash of sparkling water
Equipment You’ll Need
- Medium saucepan
- Heatproof pitcher or jug
- Measuring cups
- Citrus juicer (handheld or electric)
- Spoon for stirring
How to Make It
1. Boil the Water
Start by boiling 4 cups of water in a medium saucepan. This will be your tea concentrate. I’ve found that brewing tea in a smaller amount of water makes it stronger and more flavorful, which balances perfectly when you add ice and lemon later on.
2. Steep the Tea
Once the water hits a rolling boil, remove it from heat. Add your tea bags (I use 5 or 6, depending on how strong I want it) and let them steep for about 7 to 10 minutes.
If you like your tea stronger, go toward the 10-minute mark—but avoid steeping too long or squeezing the bags, which can make the tea bitter.
3. Sweeten While Warm (Optional)
While the tea is still hot, stir in your sweetener of choice. I usually use ½ to ¾ cup sugar if I want it on the sweeter side. Honey is great too, especially for a subtle floral undertone.
If you’re avoiding sweeteners altogether, feel free to skip this step. The lemon adds plenty of brightness on its own.
4. Juice the Lemons
While the tea is steeping or cooling, juice your fresh lemons. You’ll need about ½ cup of juice, which usually comes from 3–4 medium lemons. If you love tart drinks, feel free to add a bit more.
Fresh lemon juice really makes a difference here—bottled juice just doesn’t have the same zing or depth of flavor.
5. Combine, Dilute, and Chill
In your pitcher, pour the tea concentrate and stir in the lemon juice. Then add the remaining 4 cups of cold water and mix well.
At this point, taste your tea. Too tart? Add a splash more water or sweetener. Not lemony enough? Squeeze in an extra half a lemon. This step is all about making it your own.
Refrigerate for at least 1–2 hours to chill completely and let the flavors blend.
6. Serve Over Ice with Garnish
When you’re ready to serve, fill a glass with ice and pour in the chilled tea. Garnish with a lemon wheel or a sprig of fresh mint. Sometimes I’ll even add a splash of sparkling water for a fizzy twist.
Tips & Variations
- Sugar-free version: Skip the sweetener entirely, or use stevia or monk fruit.
- Herbal twist: Add mint, basil, or even rosemary while steeping or chilling.
- Fruit infusions: Add a few slices of orange, strawberries, or cucumber to the pitcher.
- Sparkling version: Mix 2:1 with unflavored or lemon sparkling water for bubbles.
- Make-ahead: Brew a double batch and store in the fridge for up to 4–5 days.
Why I Keep Coming Back to This Tea
What I love most about this lemon iced black tea is its balance. It’s not too sweet, not too tart—it’s clean, light, and refreshing. It perks you up without being too caffeinated, and it’s fancy enough for company while still being perfect for a slow solo afternoon.
There’s a kind of peace in brewing tea. Watching the steam rise, squeezing lemons by hand, listening to the clink of ice cubes in a glass—it’s a little act of care, for yourself or for others. And the best part? You’re left with a drink that’s just as satisfying to sip as it is to make.
Whether you’re a tea devotee or just looking for a new summer staple, I hope you give this lemon iced black tea a try. It’s simple, classic, and endlessly refreshing.
Share Your Sip
If you make this recipe, I’d love to hear how you like it! Did you sweeten it? Add herbs? Go full citrus with orange and lemon? Tag me in your photos or drop a comment with your twist.
Until then, I’ll be here—probably on the porch, glass in hand, enjoying the sunshine one sip at a time.
