Sippin’ Pretty: Irresistible Iced Tea Recipes to Keep You Cool

When the sun’s blazing and you’re craving something refreshing, nothing hits quite like a tall glass of iced tea.

Whether you’re team fruity, herbal, sweet, or a little spiked (we see you, summer brunch), these iced tea recipes are here to quench your thirst in style.

From Southern sweet tea classics to tropical-infused brews, this roundup is packed with sippable goodness you’ll want on repeat all season long. So grab your favorite glass, add some ice, and let’s steep into the coolest tea time ever!

Agua De Jamaica Ice Tea

Ingredients:

2 cups dried hibiscus flowers (flor de Jamaica)
8 cups water
½–¾ cup sugar (adjust to taste)
1 cinnamon stick (optional)
Ice cubes
Lime wedges (for serving, optional)

Instructions:

Bring 4 cups of water to a boil in a pot.
Add the hibiscus flowers (and cinnamon stick, if using) and simmer for 5–10 minutes.
Remove from heat and let steep for another 10 minutes.
Strain the liquid into a pitcher, discarding the flowers.
Add sugar and stir until dissolved.
Add the remaining 4 cups of cold water and chill.
Serve over ice with lime wedges if desired.

Apricot Lemon Tea

Ingredients:

4 cups water
4–5 dried apricots (or ½ cup fresh apricot slices)
2 black tea bags (or green tea bags for a lighter flavor)
2 tbsp lemon juice (freshly squeezed)
2–3 tbsp honey or sugar (optional, to taste)
Ice cubes (for iced version)
Lemon slices & apricot slices (for garnish, optional)

Instructions:

Bring water to a boil in a pot.
Add dried or fresh apricots and simmer for 5–7 minutes.
Remove from heat, add the tea bags, and steep for 3–5 minutes.
Strain the tea into a pitcher, discarding the apricots.
Stir in lemon juice and sweetener (if using).
Serve warm or chill and pour over ice for an iced version.

Bella Basil Raspberry Ice Tea

Ingredients:

4 cups water
2 black tea bags (or green tea for a lighter taste)
1 cup fresh raspberries (plus extra for garnish)
4–5 fresh basil leaves (plus extra for garnish)
2–3 tbsp honey or sugar (optional, to taste)
Ice cubes
Lemon slices (optional, for garnish)

Instructions:

Boil 4 cups of water, remove from heat, and steep the tea bags for 5 minutes.
In a separate bowl, muddle the raspberries and basil leaves to release their flavors.
Strain the tea into a pitcher, discarding the tea bags.
Add the muddled raspberry-basil mixture and sweeten with honey or sugar if desired.
Chill in the fridge for 1–2 hours.
Serve over ice with fresh raspberries, basil, and lemon slices for a refreshing touch.

Cherry Limeade Sweet Tea

Ingredients:

4 cups water
2–3 black tea bags (or green tea for a lighter twist)
1 cup fresh or frozen cherries (pitted)
½ cup fresh lime juice (about 3–4 limes)
½ cup sugar or honey (adjust to taste)
1 cup cold water or sparkling water
Ice cubes
Lime slices & cherries (for garnish)

Instructions:

Bring 4 cups of water to a boil, remove from heat, and steep tea bags for 5 minutes.
While the tea is steeping, blend the cherries with lime juice until smooth (strain if desired for a clearer drink).
Stir the cherry-lime mix and sugar into the brewed tea until sugar dissolves.
Add 1 cup of cold water (or sparkling water for fizz).
Chill in the fridge for at least 1 hour.
Serve over ice, garnished with lime slices and cherries.

Easy Peach Tea

Ingredients:

4 cups water
2–3 black tea bags (or green tea for a lighter flavor)
2 ripe peaches (sliced, plus extra for garnish)
2–3 tbsp sugar or honey (optional)
Ice cubes
Lemon slices (optional)

Instructions:

Bring 4 cups of water to a boil, remove from heat, and steep tea bags for 5 minutes.
While tea is steeping, blend 1 sliced peach into a smooth puree.
Strain tea into a pitcher and stir in the peach puree.
Sweeten with sugar or honey (optional) and add peach slices for extra flavor.
Chill for 1–2 hours, then serve over ice with peach or lemon slices.

Hibiscus Iced Tea

Ingredients:

2 cups dried hibiscus flowers (or 8 hibiscus tea bags)
8 cups water
½–¾ cup sugar or honey (adjust to taste)
1 cinnamon stick (optional)
1 tbsp lime or lemon juice (optional, for a citrus twist)
Ice cubes
Lime or orange slices (for garnish)

Instructions:

Boil 4 cups of water in a pot.
Add the dried hibiscus flowers (and cinnamon stick if using). Simmer for 5–10 minutes.
Remove from heat and let steep for another 10 minutes.
Strain the tea into a pitcher, discarding the flowers.
Stir in sugar or honey while warm until dissolved.
Add the remaining 4 cups of cold water and chill.
Serve over ice with lime or orange slices for a refreshing touch.

Honey Citrus Iced Tea

Ingredients:

4 cups water
2 black or green tea bags
2 tbsp honey (or more to taste)
2 tbsp lemon juice (freshly squeezed)
2 tbsp orange juice (freshly squeezed)
Ice cubes
Lemon and orange slices (for garnish)

Instructions:

Bring water to a boil, remove from heat, and steep tea bags for 5 minutes.
Remove tea bags and stir in honey until fully dissolved.
Add fresh lemon and orange juice.
Chill in the fridge for 1 hour.
Serve over ice with lemon and orange slices for a refreshing finish.

Iced Honeydew Mint Tea

Ingredients:

4 cups water
2 green tea bags (or white tea for a lighter flavor)
1½ cups honeydew melon (cubed)
6–8 fresh mint leaves (plus extra for garnish)
2–3 tbsp honey or agave syrup (optional)
Ice cubes
Lime slices (optional, for garnish)

Instructions:

Bring 4 cups of water to a boil, remove from heat, and steep tea bags for 3–5 minutes.
Blend honeydew cubes until smooth (strain if you prefer a clearer tea).
Mix the honeydew puree with the brewed tea and stir in honey or agave syrup.
Add fresh mint leaves and chill in the fridge for 1–2 hours.
Serve over ice, garnished with mint sprigs and lime slices.

Iced Melon Moroccan Tea

Ingredients:

4 cups water
2 green tea bags (or Moroccan mint tea bags)
1 cup honeydew or cantaloupe (cubed)
6–8 fresh mint leaves
2–3 tbsp honey or sugar (optional)
Juice of ½ lemon (optional, for a citrus kick)
Ice cubes
Extra melon cubes and mint sprigs (for garnish)

Instructions:

Boil water, remove from heat, and steep tea bags for 3–5 minutes.
Blend the melon cubes into a smooth puree (strain if you prefer a clear tea).
Mix the melon puree with the brewed tea, stir in honey/sugar, and add lemon juice if desired.
Add fresh mint leaves and let it chill in the fridge for 1–2 hours.
Serve over ice with extra melon cubes and a sprig of mint for a refreshing Moroccan vibe.

Iced Raspberry Tea

Ingredients:

4 cups water
2–3 black tea bags (or green tea for a lighter flavor)
1 cup fresh or frozen raspberries
2–3 tbsp honey or sugar (optional)
1 tbsp lemon juice (optional, for a citrus twist)
Ice cubes
Extra raspberries and lemon slices (for garnish)

Instructions:

Boil water, remove from heat, and steep tea bags for 5 minutes.
In a small pot, heat raspberries with 2–3 tablespoons of water until they break down into a sauce. Strain to remove seeds.
Add the raspberry puree and sweetener to the brewed tea.
Stir in lemon juice (optional) and chill for 1–2 hours.
Serve over ice, garnished with raspberries and lemon slices.

Lemon-Lime and Almond Tea

Ingredients:

4 cups water
2 black or green tea bags
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
1–2 tbsp honey or sugar (optional)
½ tsp almond extract (or 1 tbsp crushed almonds for a natural flavor)
Ice cubes
Lemon and lime slices (for garnish)

Instructions:

Bring 4 cups of water to a boil, remove from heat, and steep tea bags for 5 minutes.
Stir in lemon juice, lime juice, and honey/sugar (if using).
Add almond extract or steep crushed almonds for 5–10 minutes for a subtle nutty flavor, then strain.
Chill the tea in the fridge for 1–2 hours.
Serve over ice, garnished with lemon and lime slices.

Lemony Pineapple Tea

Ingredients:

4 cups water
2 black or green tea bags
1 cup pineapple chunks (fresh or canned)
2 tbsp lemon juice (freshly squeezed)
2–3 tbsp honey or sugar (optional)
Ice cubes
Lemon slices and pineapple wedges (for garnish)

Instructions:

Boil 4 cups of water, remove from heat, and steep the tea bags for 5 minutes.
Blend pineapple chunks into a smooth puree (strain if you prefer a clear tea).
Stir the pineapple puree, lemon juice, and sweetener into the brewed tea.
Chill in the refrigerator for at least 1 hour.
Serve over ice, garnished with lemon slices and pineapple wedges.

Mango Ice Tea

Ingredients:

4 cups water
2 black tea bags (or green tea for a lighter flavor)
1 cup ripe mango chunks (fresh or frozen)
2–3 tbsp honey or sugar (optional)
1 tbsp lemon juice (optional, for a citrus twist)
Ice cubes
Mango slices or mint leaves (for garnish)

Instructions:

Boil 4 cups of water, remove from heat, and steep tea bags for 5 minutes.
Blend mango chunks into a smooth puree.
Strain the tea into a pitcher and stir in mango puree, sweetener, and lemon juice if using.
Chill the mixture in the fridge for 1–2 hours.
Serve over ice, garnished with mango slices or fresh mint.

Pineapple Iced Tea

Ingredients:

4 cups water
2–3 black tea bags (or green tea for a lighter twist)
1 cup pineapple juice (fresh or canned)
1 cup pineapple chunks (optional for extra flavor)
2–3 tbsp honey or sugar (optional)
1 tbsp lemon or lime juice (optional)
Ice cubes
Pineapple wedges & mint leaves (for garnish)

Instructions:

Boil 4 cups of water, remove from heat, and steep tea bags for 5 minutes.
Stir in pineapple juice, pineapple chunks, and sweetener while tea is still warm.
Add lemon or lime juice for a refreshing tang (optional).
Chill in the refrigerator for 1–2 hours.
Serve over ice, garnished with pineapple wedges and fresh mint leaves.

Rhubarb Mint Tea