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Perhaps my favorite iced beverage is iced tea. I find it super refreshing and it quenches my thirst. I can get a large iced tea for around a dollar or make a huge pitcher myself for pennies. I like it because I always get unsweetened iced tea so it has zero calories in it. On occasion I sweeten it with stevia.
I also like flavored iced teas. In the summer I try to make different flavors like strawberry tea, lemon lime tea, or berry iced tea. When I have flavored iced tea I usually lightly sweeten them because it just tastes better. I like putting fresh fruit in them as well.
Did you know that June 10th is National Iced Tea Day? As soon as I heard that I knew I wanted to host an event to share some fun iced tea recipes. Today I’m sharing a recipe for Boozy Iced Tea Lemonade. I chose this recipe because my husband loves Iced Tea Lemonade.
This recipe is great for summer because it’s refreshing but it also packs a bit of a punch from the rum. You can use rum or vodka or gin in this recipe. Any of those would work with the flavor of the iced tea lemonade. I chose rum because it’s my favorite and I had a bottle in the house.
The Boozy Iced Tea Lemonade has an amazing flavor because instead of squeezing the juice from the lemons you actually put the lemons in a food processor and blend them. Then you strain the solids through a sieve and you are left with the freshest tasting lemonade. It has both lemon juice and lemon zest in it so it has a lot of zesty flavor. It’s mixed with a bit of sugar to give it a sweet and tart taste.
You can make any type of tea to go with the lemonade, just simply add honey to it. I used regular old black tea and it worked out fine. I also added in a bit of fresh mint from my garden to give it a hint of flavor. The resulting beverage is so good and refreshing. It can be a bit dangerous though as it doesn’t taste like there is any alcohol in it so be careful when drinking it!
- 8 black tea bags
- 2 c. boiling water
- 1/2 c. honey
- 4 lemons, washed well and quartered
- 1/2 c. sugar
- 1 handful fresh mint
- 1 c. rum
- In a large bowl steep the tea bags with the boiling water and honey for 10 minutes. Remove the tea bags, mix well, and add enough cold water to make 4 cups. Set aside.
- Cut the pith from the center of each lemon quarter and remove any seeds.
- In a food processor combine the lemons (unpeeled), sugar, mint, and rum. Process until smooth, about 2 minutes.
- Press the lemon mixture through a fine mesh sieve, catching the liquid in a bowl.
- Add enough cold water to the lemonade to make 4 cups.
- Combine the lemonade and iced tea in a pitcher and mix well. Refrigerate for at least 2 hours.
- When ready to serve fill a glass with ice and pour the iced tea lemonade over top of it. Serve with a straw and a lemon wedge.
Recipe adapted from Rachael Ray Magazine
Check out all the other delicious recipes for National Iced Tea Day!
Boozy Iced Tea Lemonade from Hezzi-D’s Books and Cooks
Blueberry Mandarin Spiced Iced Tea Popsicles from Jolene’s Recipe Journal
Sweet Tea Brined Oven Fried Chicken from A Kitchen Hoor’s Adventures
Grenadian Chocolate Iced Tea from A Day in the Life on the Farm
Chai Tea Slushies from Cindy’s Recipes and Writings