Lemon Iced Tea

Lemon Iced Tea By @MariaTiramisuCA | #lemon #iced #tea #mariatiramisu

Lemon Iced Tea. © MariaTiramisu.com 2015.

Celebrate the weekend with a refreshing lemon iced tea made with freshly squeezed lemon juice and a simple syrup.


Warm summer days call for iced tea…and lots of it. This classic sweet and sour drink recipe is easy to prepare, and can be adjusted according to your preferences. For a more adult beverage, you could spike the iced tea with moscato wine, or complimentary liquors, such as: Grey Goose Le Citron Vodka, Triple Sec, or Bacardi Limon Rum.

What’s your favorite summer drink? Share your thoughts with me in the Comments section below.

Here’s the Lemon Iced Tea recipe. Enjoy the sun!

Lemon Iced Tea
Prep time
Cook time
Total time
A refreshing lemon iced tea made with fresh lemon juice, and a simple syrup.
Recipe type: Drinks
Cuisine: American
Yield: 8 servings
  • 2 cups simple syrup (see recipe in Notes section below)
  • 4 cups boiling hot water
  • 6 black tea bags
  • ¾ cups freshly squeezed lemon juice (from 2 large lemons), strained to remove pulp
  • 3 cups cold water
  • Ice cubes
  • 1 lemon, thinly sliced
  • Mint leaves
  1. Steep 6 tea bags in 4 cups of hot water for 5 minutes. Discard tea bags.
  2. Stir simple syrup, lemon juice, cold water, and hot tea together in a glass jar.
  3. Pour tea mixture into ice-filled glasses.
  4. Garnish with lemon slices and mint leaves, if desired.
  1. For a SPARKLING lemon iced tea: Substitute 2 cups of cold water with 2 cups of cold lemon-lime soda, or San Pellegrino sparkling water.
  2. For a BOOZY lemon iced tea: After step 3, stir 1 ounce of a complimentary liquor into each glass, such as Grey Goose Le Citron, Triple Sec, or Bacardi Limon.
  3. For a SLIGHTLY BOOZY lemon iced tea: Substitute 2 cups of cold water with 3 cups of sparkling moscato wine.
  4. To DECREASE THE SWEETNESS of the iced tea, stir in an additional cup of cold water during Step 2.
Simple Syrup Recipe (makes 2 cups):

Bring 2 cups of granulated white sugar and 1 cup of water to a boil in a medium saucepan, whisking constantly until sugar has dissolved. Remove from the heat, and cool to room temperature. Bottle and keep refrigerated until ready to use. The syrup will thicken overnight.

Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2014-2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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