Strawberry Iced Tea Recipe

I coax bold English Breakfast tea and pureed fresh strawberries together with fresh lemon juice and a touch of sugar, finished with plenty of ice. My Strawberry Iced Tea raises an intriguing question: simple syrup or straight sugar, still or sparkling? Ingredients: fresh strawberries, black tea, lemon juice, sugar, ice.

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I love a drink that surprises me. This Strawberry Iced Tea started as a test: steep 4 cups boiling water with 4 to 6 black tea bags, muddle a pound of hulled strawberries, add 1/2 cup sugar turned into a quick syrup and 1/4 cup fresh lemon juice, then chill with about 4 cups cold water and plenty of ice.

The result is bright, slightly tart, and kind of addictive. It sits somewhere between Iced Fruit Drinks and a classic Strawberry Tea Recipe, but with a fizz option if you want it — a splash of sparkling water and fresh mint take it somewhere else.

I keep the steep time to 4 to 6 minutes so the tea stays crisp not bitter. You can puree the berries or just mash them, whatever you like.

Try it once and you’ll see why this Strawberry Iced Tea Recipe keeps showing up at barbecues and lazy afternoons.

Why I Like this Recipe

1. I like how fresh it tastes, the strawberries and lemon make it bright and not just sugary.
2. I like that it is super flexible, you can adjust tea strength, sweetness and texture so it fits my mood.
3. I like that it’s easy to make ahead, I can chill it overnight and it actually gets better.
4. I like the little upgrades, like strawberry ice cubes or a splash of sparkling water, they make it feel a bit fancy without much work.

Ingredients

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Water: Boiling for steeping then cold to dilute, hydrates, no calories neutral flavor.
Black tea: Provides caffeine, antioxidants, light bitterness and tannins that balance sweetness.
Strawberries: Adds natural sweetness, vitamin C and fiber, it’s a little tart and colorful.
Sugar/simple syrup: Pure carbs, makes it sweet, adds calories, use less if you want.
Lemon juice: Bright sour tang, vitamin C, cuts sweetness and lifts the overall flavor.
Ice: Chills fast, waters down over time so keep extra for serving.
Mint: Optional herb, adds fresh cool aroma and tiny antioxidants, good garnish.
Sparkling water: Optional fizz, lightens sweetness, fewer calories than soda, crisp finish.

Ingredient Quantities

- 4 cups water (boiling for steeping) plus about 4 cups cold water to dilute

- 4 to 6 black tea bags (English Breakfast or Assam, use 6 if you like it strong)

- 1 lb fresh strawberries, hulled and sliced (about 2 cups)

- 1/2 cup granulated sugar (or to make simple syrup: 1/2 cup sugar and 1/2 cup water)

- 1/4 cup fresh lemon juice (about 1 to 2 lemons), plus extra lemon slices for garnish

- Ice, plenty for chilling and serving

- Optional: fresh mint sprigs and/or 1 cup sparkling water if you want some fizz

- Quick notes on prep: simmer sugar with 1/2 cup water till sugar dissolves for simple syrup; muddle or puree strawberries; steep tea 4 to 6 minutes in boiling water then add cold water and mix with strawberries, lemon and syrup, chill and serve over ice

How to Make this

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1. If you want simple syrup, simmer 1/2 cup sugar with 1/2 cup water until the sugar fully dissolves, cool; otherwise just measure 1/2 cup granulated sugar and set aside.

2. Bring 4 cups water to a boil, remove from heat, add 4 to 6 black tea bags and steep 4 to 6 minutes (use 6 if you like it strong), then lift out the bags.

3. Stir about 4 cups cold water into the hot tea to dilute and stop the steeping.

4. Hull and slice 1 lb strawberries (about 2 cups). Either muddle them in a bowl with a fork for a chunky tea or puree in a blender for a smooth drink; if you skipped simple syrup, sprinkle a little of the 1/2 cup sugar on the berries to macerate and draw juices.

5. Mix the mashed or pureed strawberries with the cooled simple syrup or sugar, then add 1/4 cup fresh lemon juice and taste, adjust sweetness or lemon if needed.

6. Combine the strawberry mixture with the diluted tea and stir well; if you want a clearer tea, strain through a fine sieve to remove seeds and pulp.

7. Chill the tea in the fridge at least 1 hour until cold, or make it ahead and let flavors meld for a few hours.

8. To serve, fill glasses with plenty of ice, pour the strawberry tea over ice, garnish with lemon slices and mint sprigs; optionally top each glass with a splash of sparkling water (up to 1 cup total) for fizz.

9. Quick tips: freeze some strawberries or make strawberry ice cubes so your drink won’t dilute, steep longer for stronger tea, store covered in the fridge up to 3 days, and give the pitcher a stir before pouring because the fruit will settle.

Equipment Needed

1. Kettle or medium saucepan to boil 4 cups water
2. Small saucepan for simple syrup (optional)
3. Large heatproof pitcher or large mixing bowl for steeping and combining
4. Measuring cups and measuring spoons
5. Cutting board and paring knife for hulled strawberries and lemons
6. Bowl plus fork or muddler for macerating strawberries, or a blender if you prefer a smooth puree
7. Fine mesh sieve or chinois to strain seeds and pulp (optional)
8. Long-handled spoon or heatproof spatula for stirring
9. Citrus juicer or reamer for 1/4 cup lemon juice
10. Pitcher or airtight container for chilling in the fridge
11. Glasses and an ice scoop or tongs for serving
12. Ice cube tray (for strawberry ice cubes) and fresh mint scissors or kitchen shears for garnish

FAQ

How long should I steep the tea? Steep black tea in 4 cups boiling water for 4 to 6 minutes, 4 bags for milder, 6 if you like it strong, then remove the bags right away so it doesnt get bitter. Add about 4 cups cold water to dilute before mixing with strawberries and lemon, chill and serve.

Can I use frozen strawberries? Yes, frozen work fine — thaw them first or puree them frozen if your blender can handle it. Frozen berries release more juice so you might want a little less sugar.

How do I make it less sweet or sugar free? Use less granulated sugar, swap for simple syrup made warm so it dissolves better, or try liquid sweeteners like stevia or monk fruit. You can also skip sweetener and muddle extra ripe strawberries for natural sweetness.

How long will it keep in the fridge? Store in a sealed pitcher up to 3 to 4 days, but flavor is best within 24 to 48 hours because the strawberries break down and get mushy. If you want fizz, dont add sparkling water until you serve.

Why is my iced tea cloudy or bitter? Cloudiness usually comes from fruit bits, oils or acid interacting with tea; strain the puree twice and add cold water after steeping to reduce cloudiness. Bitterness comes from oversteeping or leaving tea bags in too long, or using water that boiled too long with the leaves, so watch the time.

Can I make this fizzy or adult? For fizz add up to 1 cup sparkling water to the pitcher or top each glass right before serving so it stays bubbly. For grown up versions a splash of rum or vodka in each glass is nice, but add alcohol only at serving.

Strawberry Iced Tea Recipe Substitutions and Variations

Black tea: swap with green tea or oolong for a lighter, floral taste, just steep 2 to 3 minutes so it doesnt get bitter. For caffeine free try rooibos or hibiscus, hibiscus will make it tart and bright.
Fresh strawberries: use frozen strawberries (thaw and mash) or replace with raspberries or a mixed berry blend. If youre out of berries, 1 to 2 tbsp strawberry jam dissolved in a little hot water works in a pinch.
Granulated sugar / simple syrup: use honey or agave (start with about 3/4 the amount and taste, theyre sweeter), or maple syrup for a deeper flavor. For a no-calorie option use liquid stevia, add sparingly.
Fresh lemon juice: swap with lime juice for a sharper tang, or orange juice for a sweeter, milder citrus note. Bottled lemon juice can be used 1:1 if fresh lemons arent available.
Sparkling water (optional): use plain club soda or seltzer to keep it neutral, or ginger ale for a sweet spicy lift. Add bubbles at the end so you dont flatten them.

Pro Tips

1) Freeze some of the strawberries or make strawberry ice cubes so your drink wont get watered down as the ice melts. Puree and freeze in trays or just freeze whole slices for garnish, they look nice and keep the flavor strong.

2) Steep the tea on the stronger side then cool it quickly, but dont squeeze the tea bags hard or youll pull out bitter tannins. If you want more body, steep an extra minute instead of wringing the bags.

3) Use simple syrup for the smoothest sweetness, it blends way better than straight sugar. If you skip syrup, let the sugar macerate with the berries longer so it dissolves, and strain the mix through a fine sieve or cheesecloth if you want a clearer, seed free drink.

4) Make it ahead, it actually tastes better after a few hours, but store covered in the fridge up to three days. Give the pitcher a good stir before pouring because the fruit will settle, and only add sparkling water or fizzy stuff right before serving so it stays bubbly.

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Kettle or medium saucepan to boil 4 cups water
2. Small saucepan for simple syrup (optional)
3. Large heatproof pitcher or large mixing bowl for steeping and combining
4. Measuring cups and measuring spoons
5. Cutting board and paring knife for hulled strawberries and lemons
6. Bowl plus fork or muddler for macerating strawberries, or a blender if you prefer a smooth puree
7. Fine mesh sieve or chinois to strain seeds and pulp (optional)
8. Long-handled spoon or heatproof spatula for stirring
9. Citrus juicer or reamer for 1/4 cup lemon juice
10. Pitcher or airtight container for chilling in the fridge
11. Glasses and an ice scoop or tongs for serving
12. Ice cube tray (for strawberry ice cubes) and fresh mint scissors or kitchen shears for garnish

Ingredients

4 cups water (boiling for steeping) plus about 4 cups cold water to dilute
4 to 6 black tea bags (English Breakfast or Assam, use 6 if you like it strong)
1 lb fresh strawberries, hulled and sliced (about 2 cups)
1/2 cup granulated sugar (or to make simple syrup: 1/2 cup sugar and 1/2 cup water)
1/4 cup fresh lemon juice (about 1 to 2 lemons), plus extra lemon slices for garnish
Ice, plenty for chilling and serving
Optional: fresh mint sprigs and/or 1 cup sparkling water if you want some fizz
Quick notes on prep: simmer sugar with 1/2 cup water till sugar dissolves for simple syrup; muddle or puree strawberries; steep tea 4 to 6 minutes in boiling water then add cold water and mix with strawberries, lemon and syrup, chill and serve over ice

Directions

If you want simple syrup, simmer 1/2 cup sugar with 1/2 cup water until the sugar fully dissolves, cool; otherwise just measure 1/2 cup granulated sugar and set aside.
Bring 4 cups water to a boil, remove from heat, add 4 to 6 black tea bags and steep 4 to 6 minutes (use 6 if you like it strong), then lift out the bags.
Stir about 4 cups cold water into the hot tea to dilute and stop the steeping.
Hull and slice 1 lb strawberries (about 2 cups). Either muddle them in a bowl with a fork for a chunky tea or puree in a blender for a smooth drink; if you skipped simple syrup, sprinkle a little of the 1/2 cup sugar on the berries to macerate and draw juices.
Mix the mashed or pureed strawberries with the cooled simple syrup or sugar, then add 1/4 cup fresh lemon juice and taste, adjust sweetness or lemon if needed.
Combine the strawberry mixture with the diluted tea and stir well; if you want a clearer tea, strain through a fine sieve to remove seeds and pulp.
Chill the tea in the fridge at least 1 hour until cold, or make it ahead and let flavors meld for a few hours.
To serve, fill glasses with plenty of ice, pour the strawberry tea over ice, garnish with lemon slices and mint sprigs; optionally top each glass with a splash of sparkling water (up to 1 cup total) for fizz.
Quick tips: freeze some strawberries or make strawberry ice cubes so your drink won’t dilute, steep longer for stronger tea, store covered in the fridge up to 3 days, and give the pitcher a stir before pouring because the fruit will settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.