Best Iced Lemon Tea Recipes

THE BEST LEMON ICED TEA

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.

LEMON MINT ICED TEA

Steps:

• Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

STRAIGHTFORWARD LEMON ICED TEA

Steps:

• Measure sugar and place in large mixing bowl with 1 cup lemon juice to disolve.
• Measure water and bring to a boil in a saucepan.
• Remove from heat and place tea bags in the pan to steep for no more than 5 minutes.
• Remove the bags and discard.
• DO NOT SQUEEZE tea bags (this crushes the leaves and releases the tanin which is bitter).
• Pour hot tea into sugar/lemon mixture and stir to mix well.
• Transfer into one gallon container and fill to the top with cold water.
• Refridgerate and serve over ice.
• optional lemon slices or mint leaves!
• Cool and refreshing.

LEMON-GINGER ICED TEA

Steps:

• Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
• Mix lemon-ginger tea and orange pekoe tea together and serve over ice.

LEMON ICED TEA

Steps:

• Bring 4 cups of water to a boil. Remove from heat and add 4 bags of black tea. Let steep for 5 minutes, then discard bags. Stir in 3 tablespoons Truvia® natural sweetener spoonable* and 2 teaspoons lemon juice. Refrigerate until chilled and serve over ice, if desired.
• *or 10 packets Truvia® natural sweetener

ICED LEMON & GINGER MINT TEA

Steps:

• Place tea bags, ginger, mint& sugar in saucepan.
• Pour in boiling water, cover, and let stand 10 minutes.
• Strain tea into large pitcher and stir in lemon.
• Refrigerate until cold.
• Pour into ice filled glasses and garnish with mint.

LEMON AND RED ZINGER ICED TEA

Steps:

• Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
• Remove tea bags and add 4 cups of apple juice to the tea.
• Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.

LEMON-ORANGE ICED TEA

Steps:

• In a saucepan, bring 1 qt. of water to a boil. Remove from the heat. Add tea bags and mint; let stand for 10 minutes. , Discard tea bags and mint. Pour tea into a large pitcher. Add lemonade drink mix, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.

ICED LEMON GINGER TEA

Steps:

• Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea and cool completely.
• Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.)
• Serve tea over ice in tall glasses and garnish with lemon slices.

ROOIBOS, FRESH APPLE, GINGER AND LEMON ICED TEA

Steps:

• Boil water and pour over rooibos teabags in a teapot or jug. You'll see the lovely red colour developing immediately.
• Allow rooibos infusion to cool down and transfer to fridge, with tea bags remaining - you really want to extract the most out of this healthy tea.
• Juice apples with ginger and lemon and chill in fridge. (Use freezer for the juice and rooibos to shorten time between making and serving.).
• To serve, fill each glass with about two-thirds rooibos and one-third juice, adjusting according to your guest's taste for sweetness. Stir and enjoy this healthy iced rooibos tea!

LEMON-ORANGE ICED TEA

Steps:

• In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
• In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
• Tips:.
• I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.

ICED LEMON TEA

Steps:

• In a large pitcher, combine lemonade mix and cold water. Refrigerate until chilled., Meanwhile, in a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool; stir into lemonade mixture. Serve over ice, with mint and lemon if desired.

ORANGE-AND-LEMON ICED TEA

Steps:

• Combine tea and mint in a large heatproof container. Pour 8 cups boiling water over; let steep 5 minutes. Discard tea bags and mint; stir in sugar. Let cool completely, then stir in orange and lemon juices. Refrigerate until chilled, at least 2 hours.
• Fill glasses with ice. Stir tea and pour into glasses. If desired, stir a shot of whiskey or gin into each. Garnish with citrus rounds and mint sprigs; serve immediately.

QUICK LEMON ICED TEA - BY THE GLASS

Steps:

• Place water in a microwave-safe measuring cup and microwave on high for 2 1/2- 3 minutes, or until water just begins to boil.
• Place tea bags in hot water and allow to steep for approximately 4 minutes.
• While mixture is steeping, fill a 20 ounce drinking glass to just below the top with ice cubes and squeeze lemon over the top of the ice.
• Pour steeped tea over glass of ice and gently mix lemon with tea.
• Serve cold, sweetened if you desire.

LEMON-GINGER ICED TEA WITH BERRY CUBES

Steps:

• Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
• Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
• In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
• To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

LEMON-LIME ICED TEA

Steps:

• Add tea bags to boiling water. Steep for 3 minute Remove bags, then immediately add frozen lemonade and stir until completely dissolved. Sweeten with sugar or honey, if needed.
• Refrigerate at least until cold. Then stir in rum to taste.
• To serve, place a few ice cubes in a large pitcher. Thinly slice lemon and lime and add. Pour tea mixture overtop.

MINT AND LEMON ICED TEA

Steps:

• In a large pot over high heat bring 12 cups water to a boil. Remove from heat.
• Add sugar, mint and tea bags, stirring until sugar dissolves. Steep for 1 hour. Discard tea bags and mint.
• Stir in lemonade concentrate and remaining water (4 cups).
• Pour into pitchers and chill for at least 3 hours before serving.
• Serve over ice and garnish with lemon slices and mint sprigs.

LEMON ALMOND ICED TEA

Steps:

• Bring water to a boil in a saucepan.
• Remove from heat add tea bags.
• Steep for 10 minutes.
• Put lemon slices into a large pitcher, giving them each a squeeze as you go.
• Add sugar into pitcher.
• Mix in tea.
• Add flavorings and pop right before serving.

ALMOND LEMON ICED TEA

Steps:

• 1. Bring 4 cups water to a boil. Add teabags and boil for 5-10 minutes. Remove from heat and let steep for at least 15 minutes.
• 2. Combine tea, lemonade, sugar, and almond extract in a 2-quart pitcher. Stir until sugar is dissolved. (If you prefer your tea a little sweeter, increase sugar to 3/4 cup)
• 3. Add enough ice cubes to fill pitcher, stir until ice is melted, place in refrigerator. Garnish with fresh mint sprigs if desired.

ICED LEMON PINEAPPLE GREEN TEA

Steps:

• Juice 4 lemons and strain.
• Slice remaining 2 lemons.
• Stir lemon juice and pineapple juice into tea.
• Crush 6 mint springs and stir into tea.
• Stir in sugar, stirring until sugar dissolves.
• Add lemon slices to tea.
• Put ice in a large pitcher and pour tea mixture over ice.
• Pour over ice in glasses, garnishing with mint and pineapple slices, if desired.