Lemonade Iced Tea

Why have one drink, when you can have two?

Southern Living Lemonade Iced Tea in a glass to serve with ice and lemon wedges

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
15 mins
Total Time:
25 mins

You never have to choose between iced tea and lemonade again with our refreshing Lemonade Iced Tea. Make double and triple the batch to serve guests at a picnic or barbecue.

Black tea is steeped in boiling water. Then, sugar and lemon juice are added for the sweet-tart taste of fresh lemonade. On a sizzling hot summer day, truly there is no drink we'd want more than this lemonade and iced tea combo.

Of note, this recipe calls for a bit of baking soda. Now why on Earth would we tell you to add baking soda to your iced tea? It's the secret to crystal-clear tea. You can certainly make tea without baking soda—we've done it many times, but for the smoothest glass of Lemonade Iced Tea, you'll need that secret ingredient.


  • 7 cups cold water, divided

  • 2 family-size (10 oz. each) black tea bags (such as Luzianne)

  • 1/4 tsp. baking soda

  • 1/2 cup granulated sugar

  • 1/2 cup fresh lemon juice (from 3 lemons)


  1. Bring 5 cups of the water to a boil in a medium saucepan over high. Remove pan from heat, and stir in tea bags and baking soda. Let steep for 10 minutes. Remove and discard tea bags. Pour steeped tea into a small heatproof pitcher, and stir in sugar, lemon juice, and remaining 2 cups water until sugar dissolves, about 1 minute. Serve over ice.

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