I keep this Watermelon Ice Tea in my fridge for the kind of sip that makes plain tea feel instantly forgettable. It’s juicy, crisp, and so refreshing that one glass is never enough.

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I’m obsessed with Watermelon Iced Tea because it hits that exact summer nerve I’m always chasing: cold, juicy, a little bold, and dangerously easy to keep sipping. I love how seedless watermelon brings that candy-sweet freshness without tasting fake, while black tea keeps the whole thing grounded instead of turning it into straight juice.

And the color? Ridiculous.

It looks like I tried harder than I did. But the real pull is the flavor, that crisp watermelon rush with a tea bite at the end.

Bright. Thirsty.

So good I keep going back before my glass even starts sweating hard.

Ingredients

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Watermelon brings juicy sweetness and that pretty pink color everyone notices first.
Black tea adds a cozy, slightly bold backbone so it’s not just fruit juice.
Boiling water pulls out the tea flavor fast, giving the drink real iced-tea energy.
Cold water chills things down and keeps the sip light, not too intense.
Sugar smooths the edges, but you can keep it less sweet if you want.
Lemon juice wakes everything up with a bright little zing.
Ice makes it backyard-ready and honestly way more refreshing.
Mint smells fresh and fancy, even when you barely tried.
Lemon slices look cute and give a tiny extra citrus kick.
Basically, it’s sweet, cold, fruity, and perfect for hot days.

Ingredient Quantities

6 cups seedless watermelon, cubed (about half a medium watermelon)

4 black tea bags

4 cups boiling water

2 cups cold water

1/3 cup granulated sugar, or to taste

2 tablespoons fresh lemon juice

Ice cubes, as needed

Fresh mint sprigs for garnish (optional)

Lemon slices for garnish (optional)

How to Make this

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1. Bring 4 cups of water to a boil and pour over the 4 black tea bags in a heatproof pitcher or bowl; steep 4 to 5 minutes, then remove and discard the tea bags.

2. While the tea is still hot, stir in 1/3 cup granulated sugar until dissolved; taste and adjust sweetness if desired.

3. Add 2 cups cold water to the sweetened tea, stir, and let the tea cool to room temperature.

4. Meanwhile, place 6 cups seedless watermelon cubes in a blender and puree until smooth.

5. Strain the watermelon puree through a fine mesh sieve into a bowl or pitcher to remove pulp if you prefer a smooth iced tea; press gently to extract as much juice as possible.

6. Combine the strained watermelon juice with the cooled tea and stir in 2 tablespoons fresh lemon juice.

7. Chill the combined watermelon iced tea in the refrigerator for at least 1 hour to let flavors marry.

8. Serve over ice cubes, garnished with fresh mint sprigs and lemon slices if desired.

Equipment Needed

1. Kettle or saucepan to boil water
2. Heatproof pitcher or large heatproof bowl for steeping tea
3. Measuring cups and tablespoon for water, sugar, and lemon juice
4. Spoon or stirring utensil
5. Blender for pureeing the watermelon
6. Fine mesh sieve and a bowl or pitcher for straining juice
7. Cutting board and chef knife to cube the watermelon and slice lemons
8. Pitcher or serving glasses plus ice cube tray for chilling and serving

FAQ

Can I use iced tea instead of brewing fresh black tea Yes. If you use store bought iced tea, choose unsweetened and adjust the sugar to taste. Mix with the watermelon juice and lemon as directed.

How long will the watermelon iced tea keep in the fridge Stored in a covered pitcher it will keep well for up to 3 days. Flavors are best within 24 hours.

Can I make this recipe sugar free Yes. Substitute a liquid sweetener like stevia or monk fruit syrup to taste, or omit sweetener entirely if your watermelon is very ripe.

Is it ok to leave the pulp in instead of straining Yes. Leaving some pulp gives a thicker texture and more body. Strain only if you prefer a smoother drink.

Can I use green tea or herbal tea instead of black tea Absolutely. Green tea yields a lighter flavor, while herbal teas like hibiscus add floral or tart notes. Adjust steeping time and sweetness accordingly.

Watermelon Iced Tea Recipe Substitutions and Variations

Seedless watermelon: use cubed cantaloupe or honeydew for a milder melon flavor, or use 6 cups frozen watermelon chunks thawed for convenience.
Black tea bags: substitute green tea for a fresher, lighter note, or use rooibos for a naturally caffeine free option.
Granulated sugar: swap in honey or agave syrup (start with 1/4 cup, adjust to taste), or use simple syrup for easier blending.
Fresh lemon juice: replace with lime juice for a sharper citrus tang, or use 2 tablespoons bottled lemon juice in a pinch.

Pro Tips

1) Pick a super ripe watermelon for the best flavor. A deep hollow sound when tapped and a uniform yellow spot where it sat on the vine mean sweeter fruit. Riper melon gives more natural sweetness so you can cut back on added sugar.

2) Control the tea strength by steeping time and temperature. If your tea tastes bitter, steep 30 to 60 seconds less or let the water cool a bit before adding the bags. If it is too weak, use a minute longer or try a bolder black tea blend.

3) Chill fully before serving so the flavors meld and the tea tastes smoother. If you need it cold fast, cool the tea in an ice bath rather than adding lots of ice to the finished drink, which waters it down.

4) Play with texture and herbs. If you like body, skip straining to keep some pulp and extra watermelon flavor. For a fragrant twist, bruise a few mint leaves in the pitcher or add a thin slice of cucumber for a refreshing note.

Watermelon Iced Tea Recipe

Recipe by Jot Punji

0.0 from 0 votes

I keep this Watermelon Ice Tea in my fridge for the kind of sip that makes plain tea feel instantly forgettable. It’s juicy, crisp, and so refreshing that one glass is never enough.

Servings

servings

Calories

kcal

Equipment: 1. Kettle or saucepan to boil water
2. Heatproof pitcher or large heatproof bowl for steeping tea
3. Measuring cups and tablespoon for water, sugar, and lemon juice
4. Spoon or stirring utensil
5. Blender for pureeing the watermelon
6. Fine mesh sieve and a bowl or pitcher for straining juice
7. Cutting board and chef knife to cube the watermelon and slice lemons
8. Pitcher or serving glasses plus ice cube tray for chilling and serving

Ingredients

6 cups seedless watermelon, cubed (about half a medium watermelon)
4 black tea bags
4 cups boiling water
2 cups cold water
1/3 cup granulated sugar, or to taste
2 tablespoons fresh lemon juice
Ice cubes, as needed
Fresh mint sprigs for garnish (optional)
Lemon slices for garnish (optional)

Directions

Bring 4 cups of water to a boil and pour over the 4 black tea bags in a heatproof pitcher or bowl; steep 4 to 5 minutes, then remove and discard the tea bags.
While the tea is still hot, stir in 1/3 cup granulated sugar until dissolved; taste and adjust sweetness if desired.
Add 2 cups cold water to the sweetened tea, stir, and let the tea cool to room temperature.
Meanwhile, place 6 cups seedless watermelon cubes in a blender and puree until smooth.
Strain the watermelon puree through a fine mesh sieve into a bowl or pitcher to remove pulp if you prefer a smooth iced tea; press gently to extract as much juice as possible.
Combine the strained watermelon juice with the cooled tea and stir in 2 tablespoons fresh lemon juice.
Chill the combined watermelon iced tea in the refrigerator for at least 1 hour to let flavors marry.
Serve over ice cubes, garnished with fresh mint sprigs and lemon slices if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.