Classic Lemon Iced Tea
This Classic Lemon Iced Tea is the real deal — brewed from scratch with bold black tea bags, a homemade simple syrup, and freshly squeezed lemon juice. It's cold, bright, perfectly balanced, and miles better than anything from a bottle or a powder mix. Whether you're serving it at a summer cookout, a backyard brunch, or just making a big pitcher for the week, this timeless recipe delivers every single time.
Equipment
- Heat-proof pitcher or large heatproof bowl At least 2-quart capacity
- Small saucepan For making the simple syrup
- Citrus juicer or lemon squeezer For extracting fresh lemon juice
- Measuring cups and spoons
- Wooden spoon or long stirring spoon
- Fine-mesh strainer (optional) For removing pulp and seeds from lemon juice
- Serving glasses
Ingredients
For the Tea
- 4 black tea bags
- 4 cups boiling water 960ml
For the Simple Syrup
- ½ cup granulated sugar 100g
- ½ cup water 120ml; for the simple syrup
For Mixing
- ⅓ cup fresh lemon juice 80ml; from about 2–3 medium lemons, freshly squeezed
- 2 cups cold water 480ml
- ice cubes for serving
For Garnish
- lemon slices fresh, thinly sliced
Instructions
- Bring 4 cups of water to a full, rolling boil on the stovetop or using an electric kettle. Make sure the water is actually boiling — hot tap water won't steep the tea bags properly.
- Place all 4 black tea bags into a heat-proof pitcher and pour the boiling water over them. Steep for 3 to 5 minutes (up to 7 for stronger tea), then remove the bags without squeezing them to avoid bitterness.
- In a small saucepan over medium heat, combine ½ cup sugar and ½ cup water, stirring until the sugar fully dissolves and the liquid is clear, about 2 to 3 minutes. Remove from heat and let cool.
- Roll each lemon firmly on the counter, then cut in half and juice until you have ⅓ cup of fresh lemon juice. Strain through a fine mesh strainer to remove seeds and pulp if desired.
- Add the cooled simple syrup and fresh lemon juice to the brewed tea, then pour in 2 cups of cold water and stir well. Taste and adjust sweetness or lemon juice as needed.
- Refrigerate the pitcher for at least 30 to 60 minutes. Serve over ice in glasses and garnish with fresh lemon slices.
Notes
- Always use freshly squeezed lemon juice — bottled lemon juice has a flat, chemical flavor that affects the final taste.
- Do not steep the tea bags for more than 7 minutes, as over-steeping releases bitter tannins that can't be masked by sweetener.
- Never squeeze the tea bags when removing them — lift gently by the strings to keep the tea smooth and clean-tasting.
- Let the tea cool slightly before adding lemon juice; very hot tea can dull the bright citrus flavor.
- Taste the tea before chilling and make it slightly sweeter and bolder than you want — cold temperatures mute flavors a bit.
- For the best flavor, use filtered water, especially if your tap water has a heavy chlorine taste.
- Store leftover iced tea in a sealed airtight pitcher in the refrigerator for up to 4 to 5 days. Remove any lemon slices before storing to prevent bitterness.
- To make ahead, brew the tea and simple syrup separately and refrigerate. Combine with lemon juice and cold water just before serving for the freshest flavor.
- For a sparkling version, replace the 2 cups of cold water with chilled sparkling water or club soda — add it right before serving.
- To reduce calories, use only half the simple syrup or swap it for honey, agave, or a stevia-based syrup dissolved in warm water.
Nutrition
Serving: 1ServingCalories: 85kcalCarbohydrates: 22gSodium: 5mgPotassium: 50mgSugar: 21gVitamin C: 12mgCalcium: 1mgIron: 1mg
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