4 good quality tea bag (for a cup, not tea pot bags)
4 teaspoons sugar, honey, sweetener etc (or to taste)
2 cups filtered cold water
2 cups boiling water
3 teaspoons lemon juice (freshly squeezed is best)
ice cubes
thin slices of lemon, as garnish

Make tea using 2 cups boiling water and 4 tea bags.
Allow tea to steep for 4 minutes (or longer, if you prefer your tea stronger).
Remove the tea bags.
Allow the tea to cool naturally (ie, not in the refrigerator).
Once cooled, pour the tea into a pitcher.
Add in the sugar, honey or sweetener.
Stir until dissolved.
Pour in the two cups of filtered cold water.
Stir.
Put in the refrigerator to chill until ready to serve.
Serve in a tall glass over several ice cubes with a thin slice of lemon arranged on the lip of the glass as a garnish.

Serves:  4.

There are various recipes around the Internet for lemonade iced tea, but so many of them involve combining tinned, pre-made, and generally unnatural ingredients. Here at Lemonade Recipe we strive to provide you with simply the best lemonade recipes, which – in our opinion – means using fresh and natural ingredients wherever possible. This Lemonade Iced Tea recipe (also sometimes known as an “Arnold Palmer”) is made from all natural and whole food ingredients, so you can rest assured you’re making the highest quality refreshment for yourself, your family and friends. Enjoy!

Use our Real Lemonade Recipe with real lemons to make some delicious home-made lemonade, then make some of our equally delicious Iced Lemon Tea (recipe below).
Combine the two in approximately equal proportions, depending on your own tastes.
Serve chilled on a hot summer’s day, after exercise, or whenever you’re looking for tasty, thirst quenching refreshment.

Lemonade Iced Tea Recipe

An excellent iced tea recipe – whether you’re wanting to combine it with our Lemonade Recipe to make a Lemonade Iced Tea, or whether you’re just wanting to drink it on its own!

Lemonade Iced Tea Ingredients

4 good quality tea bag (for a cup, not tea pot bags)
4 teaspoons sugar, honey, sweetener etc (or to taste)
2 cups filtered cold water
2 cups boiling water
3 teaspoons lemon juice (freshly squeezed is best)
ice cubes
thin slices of lemon, as garnish

Lemonade Iced Tea Directions

Make tea using 2 cups boiling water and 4 tea bags.
Allow tea to steep for 4 minutes (or longer, if you prefer your tea stronger).
Remove the tea bags.
Allow the tea to cool naturally (ie, not in the refrigerator).
Once cooled, pour the tea into a pitcher.
Add in the sugar, honey or sweetener.
Stir until dissolved.
Pour in the two cups of filtered cold water.
Stir.
Put in the refrigerator to chill until ready to serve.
Serve in a tall glass over several ice cubes with a thin slice of lemon arranged on the lip of the glass as a garnish.

Serves: 4.

Real Lemonade Recipe Ingredients

1 cup white sugar
1 cup water
Approx 5 lemons* (which should make about 1 cup lemon juice) You could use bought lemon juice, but fresh is best for that authentic “home-made” taste.
3.5 cups extra cold water, for diluting
1 lemon, thinly sliced, for garnishing

Real Lemonade Recipe Directions

Begin by making a basic sugar syrup.
In a small sized saucepan over a medium heat, combine the sugar with one cup of water.
Stir until the sugar has completely dissolved.
Pour the sugary water into a pitcher.
Add in the lemon juice.
Gradually add in the extra cold water, to taste. (You can add in extra water later if the mixture it too sweet for you.) Refrigerate for one hour, or until chilled.
Serve poured over ice and with a thin slice of lemon.
Perfect every time!

Serves: 4.

* Be aware that Meyer lemons are sweeter than other lemon varieties so if you’re using Meyers you might want to reduce the amount of sugar you use – or use more water to dilute.

Lemonade Scones Ingredients

3 cups self raising flour
10 fluid ounces (or 300ml) pouring cream
3/4 cup lemonade
1/2 teaspoon salt

Lemonade Scones Directions

Preheat oven to 445 degrees F (or 230 degrees Celsius) – VERY hot!
Sift flour and salt into a bowl.
Make a well in the centre.
Pour in the cream and lemonade.
Mix with a knife.
Mixture will form a soft dough (do NOT overmix!).
Put mixture on a lightly floured board.
Knead lightly.
Roll out dough using lightly floured rolling pin to 1 inch (or 2cm) thickness.
Cut out scones.
Place scones on lightly floured or lightly greased oven tray.
Arrange the scones so that they’re ever so slightly touching (this helps them to keep their shape while baking).

Bake for 10 – 15 minutes. (I usually bake mine for 12 minutes and they’re fantastic!)

If you are like most people, you probably enjoy this cool drink on a lazy summer day without giving much thought as to where it came from. Actually, the history of pink lemonade is rather fascinating. The yellow form of the drink dates back to Egyptian times where honey was used as a sweetener. Native Americans eventually concocted a drink using maple sugar and adding some red sumac for color.

But the history of modern pink lemonade is surrounded by controversy. Some attribute the invention to a circus worker named Henry Allott, sometime in the mid-1800’s. Apparently he was mixing up a batch of yellow lemonade, when he accidentally dropped in a few red cinnamon candies. The drink was such a hit with the customers, that he continued to produce it.

Others give the credit to Pete Conklin, a New Jersey circus man who ran his own concession stand. He supposedly used water in which a bareback circus rider’s red tights had been laundered! Well, what the customer doesn’t know, won’t hurt him! Ugh! Pete capitalized on the enthusiasm of his customers for the pink drink and pedaled it as strawberry lemonade.

Some have conjectured that pink lemonade comes from pink lemons. There actually are some that are pink, known as Eureka lemons. The internal flesh of these lemons is pink-tinged, but they do not produce pink lemonade.

Over the years, a variety of substances have been added to water, sugar and lemon juice to produce the pink color. Some of those are grenadine, crushed strawberries, grape, cherry or cranberry juice, and food coloring.

Of course, pink lemonade today can easily be purchased at the grocery store ready-made in cartons, or as a dry powdered mix. It also comes frozen, in a can. The last two kinds only require you to add water and stir. But since it is so easy to make, and tastes so much better and fresher, why not make it yourself? This easy recipe is a real winner!

Pink Lemonade Recipe Ingredients

1 1/3 C. fresh-squeezed lemon juice (about 8 medium lemons)
1 1/3 C. superfine white sugar
6 cups water
2/3 C. cranberry juice

Pink Lemonade Recipe Directions

Combine all in a large pitcher, stirring to dissolve sugar. Serve over ice in tall glasses with a sprig of mint or a lemon slice. This will serve 8 thirsty people.

You can vary this recipe by trying 2 teaspoons of grenadine or a few tablespoons of grape juice, instead of the cranberry juice, to enhance the color.

So grab a good book and head to the hammock with your pitcher of ice cold, homemade pink lemonade!