Escape the Summer Heat With This Infused Lavender Lemon Iced Tea Recipe

Escape the Summer Heat With This Infused Lavender Lemon Iced Tea Recipe

It’s fitting that National Iced Tea Day falls in June when it’s sweltering all day every day, but we’d be lying if we said we didn’t enjoy this tasty beverage year-round. And it’s not just us! Behind water, tea is the most consumed beverage in the world. That stat definitely includes hot tea as well, but contrary to popular belief, you can find iced tea outside the United States. It’s not super popular, but countries like Mexico and Japan do keep it in their beverage lineup. Maybe we should make June 10 International Iced Tea Day? We’ll start spreading the word…

In the meantime, join us in celebrating this refreshing summertime holiday with Chef Teresa Hansen’s latest infused recipe: Lavender Lemon Iced Tea. With 5mg of THC per serving and 10 servings per pitcher, you can make this recipe to share at your next weekend barbecue, or you can keep it to yourself and enjoy an extra serving or two. And if the THC doesn’t relax you (trust, it will!), the lavender-lemon combo will certainly do the trick. 

However you take your iced tea—sweetened or unsweetened—we know you’re going to love celebrating National Iced Tea Day with this easy recipe. And shoot, with only 10 minutes of prep time required, save it to combat tomorrow’s sweltering heat too.  

Lavender Lemon Iced Tea

Prep Time: 10 minutes
Yield: 10 servings, 5 ounces each (5mg THC per serving)


1 tin Good Things Coming Lavender Lemon Drops 50mg
5 black tea bags
32 ounces hot water
24 ounces lemonade
Lemons, for garnish
Ice cubes


1.    Unwrap each Lavender lemon drop and set aside.
2.    Steep tea in boiling pot of hot water and remove after 5minutes.
3.    Add Lavender lemon drops to hot water and stir until dissolved.  If tea needs to be reheated, gently heat over low while stirring to dissolve all the drops.
4.    Pour infused tea into a container and cool in refrigerator until chilled.
5.    Top with lemonade and fresh lemons. 

Recipe provided by Chef Teresa Hansen

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