Vanilla Honey Iced Tea Lemonade
Light and refreshing, this vanilla honey iced tea lemonade is perfect for warm weather! With a blend of cold-brew iced tea, lemonade and vanilla honey simple syrup, it’s absolutely delightful. Dairy free, gluten free and vegetarian.
Now that the weather is getting all warm and toasty, I like to have something other than water in the house.
You know, in addition to my typical giant vat of homemade iced coffee. Total necessity.
So anyway, I decided it was time to make an “arnold palmer” at home.
Or otherwise known as an iced tea lemonade.
I used a cold brew method to make the iced tea component (so plan ahead), mixed up some lemonade, and then it was time for something fun.
A little vanilla honey action. Spice it up a bit. You can really taste the honey and then there’s just a faint hint of the vanilla.
Judging by the fact that I’ve made three giant pitchers of this over the last few weeks, I’d say we really enjoy it.
Additional Drink Recipes You Might Enjoy:
- Blueberry Mint Sparkling Lemonade
- Sparkling Raspberry Lemonade
- Ginger Apple Spritzer
- Watermelon Basil Agua Fresca
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the simple syrup:
- ¾ cup water
- ¾ cup honey
- 1 vanilla bean
- 1 teaspoon vanilla extract
For the tea:
- 4 ½ cups cold water
- 4 tea bags (I use english breakfast)
For the lemonade:
- 1 cup freshly squeezed lemon juice, chilled*
- 4 ½ cups cold water
- fresh mint, for garnish
To make the simple syrup:
- Add the water and honey to a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the saucepan.
- Set the pan over medium-high heat and cook, stirring frequently until the honey has completely dissolved into the water. Let the mixture come to a boil, then turn down the heat and let simmer for 5 minutes.
- Remove from the heat and stir in the vanilla extract. Let the mixture cool completely then remove the vanilla bean pod (and discard). Store the syrup in the refrigerator until ready to use.
To make the iced tea:
- Add the water and tea bags to a container with a lid. Put on the lid, transfer to the refrigerator and let the mixture sit for at least 8 hours (I usually leave it overnight for about 12 to 14 hours to get it as strong as I like).
- Discard the tea bags from the cold-brew iced tea and add the tea to a large pitcher. Add in the lemon juice and cold water (for the lemonade).
- Start by adding in some of the simple syrup and taste and adjust until you get it to your desired sweetness (I typically use all or almost all of the syrup).
- Pour into glasses with some ice, garnish with mint and serve. Store any extra simple syrup in the fridge - it will keep for a long time.
*It usually takes me about 5 to 7 lemons to get this amount, just depending on how juicy they are.
This iced tea lemonade is adjusted to our tastes. You may want to fiddle with the ratio of iced tea to lemonade, or even the ratio of the lemonade itself (lemon juice to water).
Recipe time does NOT include time for the iced tea to steep.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 0g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.