Some recipes feel like a season in a glass. This fruit tea lemonade is that for summer. It starts with a double-strength brew of Place in the Sun Fruit Tea, a loose leaf blend of honeybush, hibiscus petals, rosehips, apple, papaya, blackberry, strawberry, and raspberry. Brewed double-strength, it pours into the pitcher a deep, gorgeous coral color. Then comes the lemon juice, minimally filtered honey, and cold water, and the whole thing transforms into a fruit tea lemonade that tastes like it took far more effort than it did.
It is one of those pitcher drinks that disappears fast. You will want to make a double batch.
Why This Combination Works
Place in the Sun Tea already has a bright, tart edge from the hibiscus petals and rosehips, and a round, mellow sweetness from the honeybush and real fruit pieces. When you brew it double-strength and pair it with fresh lemon juice, the tartness deepens in the most satisfying way, not sharp or puckering, but layered. The honey rounds everything out and adds a floral warmth that plain sugar just cannot replicate.
The result is a fruit tea lemonade that is unmistakably summery. It has that deep berry-forward color, the kind that looks beautiful in a clear pitcher with ice and lemon slices floating on top. If you have been wondering what to do with your jar of Place in the Sun Tea beyond a standard mug, this is where to start. For more on what makes a fruit tea blend tick, check out our guide to what fruit tea is and how to brew it.
A Note on the Tea
Because this recipe calls for a double-strength brew, the tea carries the full weight of the flavor here. We use 6 teaspoons of loose leaf for 4 cups of water, which is double the standard ratio of 1 teaspoon per 8 ounces. The result is a rich, intensely flavored tea base that holds its character even when you add the cold water and juice. Use a proper infuser, a mesh tea ball, or a French press with a fine-mesh plunger to get a clean, grit-free pour.
Brewing temperature matters. Place in the Sun is an herbal blend, and like all herbal infusions, it does well with water around 206°F, just before a full rolling boil. Boiling water is also fine if that is easier. Steep for 6 to 7 minutes and do not rush it; the longer steep draws out the full depth of flavor you want for a double-strength base.
Sweetening with Honey
The recipe calls for minimally filtered honey stirred directly into the hot tea concentrate before chilling. This is the key step. Dissolving honey into warm liquid is how you get it fully incorporated throughout the pitcher rather than pooled at the bottom of a cold glass.
For this drink, we reach for Wildflower Honey first. It has a complex, full-bodied sweetness with notes of anise and dried fruit that complement the berry-forward tea without competing with the lemon. Spring Honey is a lighter option if you want the tea flavors front and center with a clean, mild sweetness underneath. Start with 3 tablespoons and adjust after the first taste; the lemon to honey balance is personal and worth getting right for your own palate.
Step-by-Step Directions
Brew the concentrate. Heat 4 cups of water to 206°F. Add 6 teaspoons of Place in the Sun Fruit Tea to your infuser and pour the hot water over it. Steep for 6 to 7 minutes for full, rich flavor. Remove the infuser and discard the leaves.
Sweeten while warm. Stir 3 tablespoons of minimally filtered honey into the hot tea concentrate immediately after removing the infuser. Stir until fully dissolved.
Build the pitcher. Pour the sweetened tea concentrate into a large pitcher. Add 4 cups of cold water and 1/2 cup of fresh lemon juice. Stir well to combine. Taste and adjust lemon or honey as needed.
Chill and serve. Refrigerate the pitcher for at least 30 minutes, or until thoroughly cold. When ready to serve, pour over ice and garnish with fresh strawberry slices, lemon rounds, or a sprig of fresh mint.
Tips for the Best Results
Fresh lemon juice makes a genuine difference here. Bottled juice works in a pinch, but fresh lemon adds a brightness that bottled versions tend to flatten. Three to four lemons typically yields about a half cup of juice.
If you are making this for a party, the pitcher holds up beautifully in the refrigerator for up to three days. Give it a stir before each pour because the lemon juice can settle slightly. The color actually deepens a little overnight, which makes for a very dramatic looking drink the next day.
For a sparkling version, skip adding the second 4 cups of cold water and instead pour sparkling water over ice directly in each glass. It gives you an effervescent fruit tea lemonade that is especially good at outdoor gatherings.
Variations to Try
A few small changes take this recipe in completely different directions. Muddle a small handful of fresh mint leaves directly in the pitcher for a mint fruit tea lemonade with an extra herbal brightness. Swap 1 cup of the cold water for chilled coconut water for a tropical slant that plays off the papaya in the tea blend. If you are serving adults, a splash of white rum or vodka turns this into a laid-back porch cocktail. Keep the garnish simple, a sprig of mint and a fresh strawberry on the rim is all you need.
For another honey-sweetened summer drink with similar summery energy, the Sparkling Strawberry Lemonade with honey and ginger is a great companion recipe from the same warm-weather lineup.
Storage
Store the finished lemonade covered in the refrigerator. It keeps well for up to 3 days. The flavor is actually at its peak on day two, once everything has had time to fully meld. Stir before serving each time.
If you want to batch-prep further ahead, you can brew and store the tea concentrate (without lemon juice or cold water) in a jar in the refrigerator for up to 5 days. Add the honey, lemon juice, and cold water when you are ready to assemble the pitcher.
Explore the Place in the Sun Collection
Place in the Sun Fruit Tea is part of our Summer Radiance Collection, which gathers everything we make around the flavors, textures, and rituals of summer. If you are new to loose leaf tea or want to explore more from our pantry, browse the full artisanal tea collection to see what else is in the jar.
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FAQs About Place in the Sun Fruit Tea Lemonade
What is fruit tea lemonade?
Fruit tea lemonade is a cold drink made by brewing a fruit-based herbal tea double-strength, then combining it with fresh lemon juice and a sweetener over ice. This recipe uses Place in the Sun Fruit Tea, a loose leaf blend of honeybush, hibiscus, rosehips, and real berry pieces, sweetened with minimally filtered honey for a bright, coral-hued summer pitcher drink.
Can I use honey instead of sugar in iced tea lemonade?
Yes. Dissolve minimally filtered honey directly into the warm tea concentrate before chilling so it incorporates fully. Honey adds a round, floral sweetness that complements fruity and tart drinks better than plain sugar. Start with 3 tablespoons and adjust to taste.
How do you make tea lemonade without it getting bitter?
Steep at 206°F (just below a full boil) and remove the leaves after 6 to 7 minutes. Over-steeping or using boiling water on delicate herbal blends can bring out astringency. Place in the Sun is a forgiving herbal blend, but timing still makes a difference in the final flavor.
How long does homemade iced tea lemonade keep in the refrigerator?
Up to 3 days, covered. Stir before each pour. For prep further ahead, store just the sweetened tea concentrate for up to 5 days and add the lemon juice and cold water when ready to serve.
Is Place in the Sun Tea caffeine-free?
Yes. Place in the Sun Fruit Tea is built on a honeybush base, which is naturally caffeine-free. All other ingredients in the blend are also caffeine-free, making this lemonade suitable for any time of day.
Can I make fruit tea lemonade sparkling?
Yes. Skip adding the second 4 cups of cold water to the pitcher and instead pour sparkling water or club soda directly over ice in each glass before topping with the tea-lemon concentrate. This keeps the carbonation from going flat.
