8 Homemade Summer Iced Teas to Try if You Love Sweet Tea​

Relax with a tall, refreshing glass of iced tea this summer. Try one of these homemade recipes for sweet tea, raspberry tea, mint tea and more.

Pineapple Iced Tea

If you have a large family, you probably go through beverages quickly. This thirst-quenching tea is simple to mix together and has a sparkling citrus flavor we all enjoy. 

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Course Drinks

Equipment

• 1 large saucepan
• 1 pitcher

Ingredients

  

• 4 cups water
• 7 bags tea
• 2 tbsp sugar
• 1 cups pineapple juice unsweetened
• ⅓ cups lemon juice
• pineapple wedges optional
• lemon slices optional
• fresh mint leaves optional

Instructions

 

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Transfer to a pitcher; cool slightly.
  7 bags tea, 2 tbsp sugar, 4 cups water
• Stir in fruit juices.
  ⅓ cups lemon juice, 1 cups pineapple juice
• Refrigerate, covered, overnight. Serve over ice. Garnish as desired.
  pineapple wedges, lemon slices, fresh mint leaves

Keyword iced tea, Pineapple Juice

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Bella Basil Raspberry Tea

Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties.

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Course Drinks

Equipment

• 1 large saucepan
• 1 2-quart pitcher

Ingredients

  

• 3 cups fresh raspberries
• 1 cup sugar
• 1 cup fresh basil leaves chopped
• ¼ cup lime juice
• 2 bags black tea
• 1 bottle carbonated water or sparkling rosé wine
• ice cubes

Instructions

 

• In a large saucepan, combine the raspberries, sugar, basil and lime juice. Mash berries. Cook over medium heat until berries release juices, 7 minutes.
  3 cups fresh raspberries, 1 cup sugar, 1 cup fresh basil leaves, ¼ cup lime juice
• Remove from the heat; add tea bags. Cover and steep for 20 minutes. Strain, discarding tea bags and raspberry seeds. Transfer tea to a 2-quart pitcher. Cover and refrigerate until serving.
  2 bags black tea
• Just before serving, slowly add carbonated water or wine. Serve over ice. If desired, top with raspberries and basil.
  ¼ cup lime juice, 1 bottle carbonated water or sparkling rosé wine, ice cubes

Keyword iced tea

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Cherry Limeade Sweet Tea

Sweet tea and cherry limeade are two of my favorite summer libations, so we decided to combine them—the results are wonderful. 

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Course Drinks

Equipment

• 1 Dutch oven
• 1 pitcher

Ingredients

  

• 8 cups water
• 6 bags tea
• ¼ cup sugar
• 1 can limeade concentrate
• 1 cup chilled cherry juice blend
• ice cubes
• lime wedges optional
• dark sweet cherries pitted, optional

Instructions

 

• In a Dutch oven, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely.
  8 cups water, 6 bags tea, ¼ cup sugar
• Add limeade concentrate and cherry juice to tea.
  1 can limeade concentrate, 1 cup chilled cherry juice blend, ice cubes
• Serve over ice with lime wedges and cherries.
  lime wedges, dark sweet cherries

Keyword iced tea

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Hibiscus Iced Tea

This calorie and caffeine-free tea has a delightful rosy color.

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Course Drinks

Equipment

• 1 saucepan

Ingredients

  

• 1 cup water
• 1 teaspoon dried hibiscus
• ice cubes

Instructions

 

• In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea.
  1 cup water, 1 teaspoon dried hibiscus
• Serve in chilled glasses over ice.
  ice cubes

Keyword iced tea

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Honey-Citrus Iced Tea

A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch.

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Course Drinks

Equipment

• 1 teapot
• 1 pitcher

Ingredients

  

• 4 bags tea
• 3 cups boiling water
• 3 pieces medium navel oranges
• 2 pieces medium lemons
• 2 cups orange juice
• ¼ cup lemon juice
• 3 tablespoons honey
• 1 liter ginger ale chilled
• ice cubes

Instructions

 

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher.
  4 bags tea, 3 cups boiling water
• Peel and section 2 oranges and 1 lemon; add to tea. Cut remaining orange and lemon into slices; freeze.
  3 pieces medium navel oranges, 2 pieces medium lemons
• Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight.
  2 cups orange juice, ¼ cup lemon juice, 3 tablespoons honey
• Just before serving, strain and discard fruit from tea. Stir in ginger ale.
  1 liter ginger ale
• Serve with frozen fruit slices and ice.
  ice cubes

Keyword iced tea

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Iced Honeydew Mint Tea

Because we grow mint in our BLAC garden, this tea, blends two of our favorite beverages.

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Course Drinks

Equipment

• 1 large saucepan
• 1 blender

Ingredients

  

• 4 cups water
• 24 pieces fresh mint leaves
• 8 bags green tea
• ⅔ cup sugar
• 5 cups honeydew melon diced
• 3 cups ice cubes

Instructions

 

• In a large saucepan, bring water to a boil; remove from heat. Add mint leaves and tea bags; steep, covered, 3-5 minutes according to taste, stirring occasionally. Discard mint and tea bags. Stir in sugar.
  4 cups water, 24 pieces fresh mint leaves, 8 bags green tea, ⅔ cup sugar
• Place 2-1/2 cups honeydew, 2 cups tea (prepared in previous step) and 1-1/2 cups ice in a blender; cover and process until blended.
  5 cups honeydew melon, 3 cups ice cubes
• Serve over additional ice. Repeat with remaining ingredients.
  3 cups ice cubes

Keyword iced tea

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Lemony Pineapple Iced Tea

We like to garnish this iced tea with some of our sweet Hawaiian pineapple.

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Course Drinks

Equipment

• 1 stockpot
• 1 pitcher

Ingredients

  

• 16 cups water
• 24 bags tea
• 6 sprigs fresh mint
• 3⅓ cups sugar
• 3 cups unsweetened pineapple juice
• 1 cup lemon juice
• ice cubes

Instructions

 

• In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags.
  16 cups water, 24 bags tea, 3 cups unsweetened pineapple juice, 1 cup lemon juice
• Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar.
  6 sprigs fresh mint, 3⅓ cups sugar
• Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.
  ice cubes

Keyword iced tea

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