It’s that time of year again – Time to enjoy warm, sunny days outside. There’s nothing better than a relaxing day at a sunlit beach or laying by the pool taking sips of a tall glass of Sweet Lemon Iced Tea. I adore iced tea. Back home in New Jersey, I drank it all year round. They don’t sell mixes here in England and although I find the occasional bottle of ready-made in the grocery stores, it’s really hard to come by. After so many summers of craving iced tea, I decided to try my hand at making my own, and ever since, I make it all the time. You can never have too many iced tea recipes right? If you love iced tea, you can also check out my recipe for Sweet Peach Iced Tea – It’s delicious! This Fresh homemade iced tea recipe is so easy to make, the only tedious part is getting all the juice out of those lemons but, please use fresh juice – it is so worth it in the end!
How To Make Lemon Iced Tea
Boil 4 cups of water then add to a large heat-proof pitcher. To the hot water add the baking soda and sugar. Mix well until the sugar dissolves. To the hot water add the tea bags and let steep for 10 minutes. The longer you steep the stronger the taste.
Remove all of the tea bags. Add the lemon juice.
Top off the rest of the pitcher with cold water. Place in the refrigerator until chilled.
When ready to serve, add lemon slices and ice to the glasses then pour the tea.
Enjoy every last sip!
Make it to your taste: Iced tea recipes are easily adaptable. You can brew it strong or light or make it unsweetened or sweetened. Once get the basics, you can make it according to your taste. Don’t skip on steep time: Iced tea gets diluted so you really want to extract the maximum amount of flavor from your tea. Steeping long enough to get the most flavor is vital to a quality brew. Control the sweetness according to taste: Try adding the sugar in stages and taste as you go to adapt the recipe to your taste. To keep the tea from being watered down, add the ice to your glass instead of the pitcher. To keep the fruit from breaking down, add the sliced lemons to the glasses instead of the pitcher.
Update Notes: This post was originally published in August of 2014, but was republished with new photos, step by step instructions and tips in June of 2018. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
