June is National Iced Tea Month!

There’s nothing better than enjoying a sip of fresh sweetened, unsweetened, or flavored iced tea on a nice summer day

Have you ever made iced tea at home before?

Here are some of our favorite iced tea recipes to make at home! 

Pitcher of Iced Tea with two glasses

Lemon Basil Iced Tea


  • 1/2 lemon, thinly sliced 
  • 6 fresh basil leaves 
  • 2 green tea bags 
  • 3 cups hot water 
  • raw honey, optional 


  1. Add the lemon slices, fresh basil leaves, and green tea bags to a 1-quart drink pitcher. 
  2. Pour hot water into the pitcher and steep for 15 minutes. Then, remove the tea bags. 
  3. Place into the fridge to completely chill for 3-4 hours for the flavors to release.

Recipe from: A Sweet Pea Chef 

Refreshing Raspberry Iced Tea


  • 6 cups water 
  • 1-3/4 cups sugar 
  • 8 tea bags 
  • 3/4 cup frozen apple-raspberry juice concentrate 
  • 8 cups cold water 
  • Ice cubes 
  • Fresh raspberries, optional 


  1. In a large saucepan, bring 6 cups water and sugar to a boil then remove from heat.  
  2. Add tea bags; steep, covered, 3-5 minutes. Discard tea bags.  
  3. Add juice concentrate; stir in cold water.  
  4. Serve over ice, with raspberries if desired. 

Recipe from: Taste of Home 

Blueberry Iced Tea


  • 1 (16-oz.) pkg. blueberries (frozen or fresh) 
  • 1/2 cup lemon juice 
  • 4 cups water 
  • 4 cups brewed tea 
  • 3/4 cup sugar 


  1. Bring the blueberries and lemon juice to a boil in a large saucepan over medium heat.  
  2. Cook, stirring occasionally, for 5 minutes.  
  3. Remove from the heat and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out the juice.  
  4. Stir 3/4 cup sugar and the blueberry juice mixture into the tea.  
  5. Pour into a pitcher. Cover and chill 1 hour.  
  6. Serve over ice.  

Recipe from: Living On a Dime 

Cucumber Mint Green Tea


  • 8 cups green tea 
  • 1/2 cup cucumber (peeled, seeded, pureed) 
  • 1/4 cup mint leaves (muddled, finely chopped) 
  • 1/4 cup lime juice (fresh, or lemon juice) 
  • Garnish: sliced cucumbers 
  • Optional: simple syrup or another tea sweetener (to taste) 


  1. Combine all ingredients except ice and sliced cucumber in a large pitcher or bowl. 
  2. Cover the pitcher or bowl and chill the mixture for several hours. 
  3. When the mixture is well chilled, strain the mint and cucumber if you like. 
  4. Add ice to each glass and garnish the rim with sliced cucumbers (and mint if desired).  
  5. Serve and enjoy! 

Recipe from: The Spruce Eats 

Sweet Southern Tea


  • 3 family-sized black tea bags (or 12 individual tea bags) 
  • 1 cup granulated sugar 
  • Ice 
  • Fresh mint leaves or lemon slices (optional) 


  1. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat. 
  2. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes of steeping, remove the bags and discard. 
  3. Add the sugar and stir until completely dissolved. 
  4. Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them. 
  5. Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine. 
  6. Refrigerate for at least 4 hours or, ideally, overnight. 
  7. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired! 

Recipe from: Kitchn 

Sugar-Free Sweet Tea


  • 16 Cups Water, divided 
  • 4 family-sized Tea Bags 
  • 3 Tablespoons Super Sweet 


  1. Place 8 cups of water in a large saucepan over high heat. Bring to a boil. 
  2. Remove the saucepan from heat and add the tea bags. Cover and allow the tea to steep for 5 to 6 minutes. (Steep longer for stronger tea.) 
  3. Meanwhile, add an additional 8 cups of water to a gallon-sized pitcher. 
  4. Remove tea bags from saucepot, gently squeezing to remove the excess tea. Discard the tea bags. 
  5. To the saucepan, add the sweetener and stir until completely blended. 
  6. Pour the tea into the gallon-sized pitcher with the water. Stir to combine. 
  7. Cover the pitcher and refrigerate. Best if refrigerated overnight. 

Recipe from: My Montana Kitchen