Dried culinary lavender and black tea steeped together in hot water, sweetened with honey while still warm, and chilled until completely cold. Pour over ice with a few lemon slices. That’s it. The lavender comes through clearly without being soapy or overwhelming — floral, lightly sweet, the kind of drink that makes a hot afternoon feel more intentional than it is.
Two things to know. Use culinary-grade dried lavender buds — not lavender essential oil (too concentrated, can cause digestive issues) and not garden or decorative lavender that may have been treated. And sweeten while the tea is still warm — honey and agave dissolve poorly in cold liquid and you’ll end up with undissolved sweetener at the bottom of the pitcher.
Steep: 10 minutes · Chill: 75 minutes · Serves 4
What You Need
- 2 tablespoons dried culinary lavender buds — increase to 3 tablespoons for a stronger floral flavor
- 4 teaspoons loose black tea leaves — or 4 tea bags
- 4 cups (950ml) hot water, just off the boil (195–205°F)
- 2 tablespoons honey or agave syrup, plus more to taste
- Ice and lemon slices for serving
- Fresh lavender sprigs for garnish — optional
How to Make It
Combine the lavender and black tea in a tea infuser or directly in a heatproof pitcher. Pour the hot water over and cover. Steep for 10 minutes. Don’t push past 10 minutes — the tea becomes bitter and the floral note turns sharp.
Remove the infuser or strain through a fine mesh sieve. Don’t squeeze or press the infuser — that releases tannins and makes the tea astringent. While the tea is still warm, stir in the honey until fully dissolved. Taste and adjust sweetness. Let cool to room temperature, then refrigerate for at least 75 minutes until completely cold.
Fill glasses with ice and lemon slices. Pour the cold lavender tea over and garnish with fresh lavender if you’d like.
Variations
- Earl Grey instead of plain black tea adds a bergamot citrus note that works well with lavender
- Sparkling water in place of still water at serving makes a lavender spritzer
- Mint leaves added to the steep alongside the lavender for a cooling herbal version
- Rooibos instead of black tea for a caffeine-free version
Storage
Keeps refrigerated in a sealed pitcher for up to 2 days. The floral note is freshest on day one; by day two it’s mellower and slightly more tea-forward.
Per Serving
- ~45 calories
- 11g carbs — almost entirely from the honey
Make This on a Hot Afternoon
Lavender iced tea is one of those drinks that feels deliberate without being precious about it. The whole thing takes 15 minutes of active work and 75 minutes of the fridge doing the rest. Make a pitcher on a Saturday morning and it’s ready by lunch.
Tell me in the comments what tea you used and whether you went two or three tablespoons of lavender. Rate the recipe, save it on Pinterest, and subscribe for more.
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Lavender Iced Tea
Dried culinary lavender and black tea steeped together in hot water, sweetened with honey while warm, chilled, and served over ice with lemon slices. Floral, lightly sweet, and genuinely refreshing.
- Total Time15 minutes
- Yield4 servings 1x
Ingredients
The Tea
- 2 tbsp dried culinary lavender buds — not essential oil, not decorative lavender
- 4 tsp loose black tea leaves — or 4 tea bags
- 950 ml hot water, 195-205°F (4 cups) — just off the boil
- 2 tbsp honey or agave syrup, plus more to taste — stirred in while warm
To Serve
- 4 lemon slices
- ice cubes
- fresh lavender sprigs for garnish (optional)
Instructions
Steep and Sweeten
- Steep: Place the dried lavender and black tea in a tea infuser or directly in a heatproof pitcher. Pour 4 cups of hot water (just off the boil, around 195–205°F) over the mixture. Cover and steep for 10 minutes — floral notes are fully developed by 10 minutes; steeping longer makes the tea bitter.
- Strain and sweeten: Remove the infuser or strain the tea through a fine mesh sieve. While still warm, stir in the honey until fully dissolved — sweetener dissolves much more easily in warm liquid than cold. Taste and add more if needed. Let cool to room temperature, then refrigerate for at least 75 minutes until completely cold.
Serve
- Serve over ice: Fill glasses with ice and lemon slices. Pour the chilled lavender tea over the ice and garnish with fresh lavender sprigs if desired. Serve immediately.
Notes
Use culinary-grade dried lavender buds — not lavender essential oil (which is too concentrated and can cause digestive issues) and not decorative or garden lavender that may have been treated with pesticides. Two tablespoons gives a clear but not overpowering floral flavor; increase to 3 tablespoons for a more pronounced lavender note. Do not squeeze the tea bags or press the infuser when removing — this releases tannins and makes the tea astringent. Sweeten while the tea is still warm; honey and agave dissolve poorly in cold liquid. The tea keeps refrigerated in a sealed pitcher for up to 48 hours.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage, Drinks
- Cuisine: American
Nutrition
- Calories: 45
- Sugar: 10
- Sodium: 5
- Carbohydrates: 11
