Lemon Iced Tea Recipe (Homemade Rooibos Iced Tea)

This lemon iced tea recipe is a bright, refreshing homemade iced tea made with rooibos tea, honey, and fresh lemon. Naturally caffeine-free and lightly sweet, it's the kind of easy summer drink that's perfect for sunny afternoons, summer gatherings, or keeping chilled in the fridge for a refreshing sip throughout the day.

This lemon iced tea is simple to make, wonderfully refreshing, and full of fresh citrus flavor. Made with rooibos tea and lightly sweetened with honey, it's a caffeine-free drink that's perfect for serving over ice on warm days.

Grant and I rarely buy soft drinks, so during summer we often keep a jug of homemade iced tea in the fridge. This lemon rooibos version is one we come back to again and again. The smooth, naturally sweet rooibos pairs beautifully with fresh lemon, making it an easy drink to enjoy with lunch, at a barbecue, or whenever friends drop by.

Scroll down for step-by-step photos, helpful tips, and easy flavor variations!

Jump to:

• Why You'll Love This Lemon Iced Tea
• Ingredients You'll Need
• How to Make Lemon Iced Tea
• What Is Rooibos Tea?
• Substitutions and Add-Ins
• Flavor Variations
• What to Serve with Lemon Iced Tea
• Storage Instructions
• FAQ's
• More Summer Drinks to Try
• Lemon Iced Tea Recipe (Homemade Rooibos Iced Tea)

Why You'll Love This Lemon Iced Tea

• Easy summer drink - Made with simple ingredients and minimal prep.
• Naturally caffeine-free - Rooibos tea makes this perfect for kids and adults.
• Lightly sweet - Naturally sweetened with honey instead of refined sugar.
• Great for entertaining - Serve a big jug over ice with lemon and mint.
• Make-ahead friendly - Prepare the tea base in advance and finish before serving.

Ingredients You'll Need

This homemade lemon iced tea recipe uses simple ingredients and comes together easily.

• Rooibos tea bags - Rooibos has a smooth, naturally sweet flavor and makes a beautiful homemade iced tea.
• Honey - Adds gentle sweetness. Start with less and add more to taste.
• Water - Used to make the tea base and then dilute it into iced tea.
• Lemons - Fresh lemon slices add brightness and classic lemon iced tea flavor.
• Ice - For serving the iced tea nice and cold.
• Fresh mint - Adds a fresh summer finish before serving.

See the recipe card for quantities.

How to Make Lemon Iced Tea

Make the tea base

Add the rooibos tea bags, honey, and 2 cups (500ml) water to a small saucepan. Bring to a gentle boil over medium heat, stirring to help the honey dissolve.

Chef's Tip: Start with 30 ml (2 tbsp) honey if you prefer a lighter sweetness. You can always stir in a little extra later.

Steep the tea

As soon as the honey has dissolved, remove the saucepan from the heat. Let the tea steep for 5-15 minutes, depending on how strong you like it.

Chef's Tip: Rooibos can handle a slightly longer steep than black tea without turning bitter, which makes it great for iced tea.

Cool the tea base

Remove the tea bags and set the tea base aside to cool to room temperature.

Mix the iced tea

Fill a large pitcher with the cooled tea base, sliced lemons, and ice-cold water. Stir well to combine.

Chill

Chill in the fridge until ice cold, or serve straight away over ice

Serve and enjoy!

Pour the lemon iced tea into glasses filled with ice and garnish with fresh mint before serving.

What Is Rooibos Tea?

Rooibos is a naturally caffeine-free herbal tea from South Africa. It has a smooth, slightly sweet, earthy flavor and works beautifully in iced tea because it doesn't become harsh or bitter as easily as black tea.

It also gives this lemon iced tea a lovely amber color and a softer flavor than traditional black iced tea.

Substitutions and Add-Ins

This lemon iced tea recipe is easy to adapt depending on what you have.

• Tea - Use black tea, green tea, or herbal tea instead of rooibos. If using black or green tea, steep for less time to avoid bitterness.
• Sweetener - Swap the honey for maple syrup, simple syrup, or sugar.
• Lemon - Add a squeeze of fresh lemon juice if you want a stronger lemon flavor.
• Sparkling water - Replace some of the cold water with sparkling water just before serving for a fizzy version.
• Fresh herbs - Mint, basil, or lemon balm all work well.

Flavor Variations

• Peach - Add fresh peach slices or a little peach purée to the pitcher.
• Berry - Add strawberries, raspberries, or blueberries for a fruity summer version.
• Passion Fruit - Stir in a little passion fruit coulis for a tropical flavor.
• Lavender - Steep a small amount of food-grade dried lavender with the tea for a floral note.
• Hibiscus - Add a hibiscus tea bag for a tart, ruby-colored iced tea.
• Ginger - Add a few slices of fresh ginger to the saucepan while the tea steeps.
• Cinnamon - Add a cinnamon stick to the tea base for a gently spiced version.

What to Serve with Lemon Iced Tea

This homemade lemon iced tea is lovely with summer brunch, light lunches, sandwiches, salads, picnic food, and easy outdoor meals.

It also makes a great non-alcoholic drink for BBQs, cookouts, and relaxed summer entertaining.

Storage Instructions

Fridge: Store leftover lemon iced tea in a covered jug or pitcher in the fridge for up to 3 days.

Freezer: Make a larger batch of the tea base and freeze it in portions or ice cube trays for up to 3 months. Thaw as needed or add the frozen cubes directly to iced tea for extra flavor without diluting the drink. 

Make Ahead: Make the tea base up to 1 day in advance and keep it chilled in the fridge. Add the cold water, lemon slices, ice, and mint before serving.

FAQ's

More Summer Drinks to Try

If you enjoy refreshing summer drinks like this one, you may also like our:

• Homemade Lemonade
• Watermelon Smoothie
• Strawberry Rosé Sangria
• Watermelon Frosé
• Strawberry Gin Cocktail

This homemade lemon iced tea is everything we love about easy summer drinks - simple ingredients, fresh flavor, and a refreshing jug you can keep chilled in the fridge.

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with a friend.

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