Strawberry Lemon Lavender Cold Brew Tea
on Jun 12, 2026
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This cold brewed tea with fresh strawberries is a winner! So refreshing and delicious, it’s a great drink for the summer.
Strawberry Lemon Lavender Cold Brew Tea
For me, summer is cold brew tea season. I take the Weck jars out from the back of the cabinet and get fresh fruit and herbs to create new tea blends.
If you haven’t had cold brewed tea, you’re missing out! It’s the best iced tea. The flavors are so mellow and smooth without bitterness. It’s so refined.
I saw strawberry lavender lemonade on a menu and thought it would be amazing as a cold brew, and I was right! You MUST try it. There’s no boiling hot water needed for cold brews, so it’s the perfect tea for the hotter days.
Note from Jee
I used to thinly slice fruit for cold brews, but I’ve upgraded my method by mashing them using a muddler. By doing this, I’m getting every last bit of flavor from the fruit.
I also started peeling the citrus because some people were more sensitive to the bitter taste from the pith. It worked out well to peel it since it was way easier to mash.
Tea + 1 Fruit + 1 Citrus + 1 Herb
This is my cold brew tea formula. To make this drink, I used English breakfast as my tea, fresh strawberries as my fruit, lemon as my citrus, and dried food-grade lavender as my herb.
Recipe Notes
Wash all fruit.
Thoroughly wash the strawberries and lemon (yes, even though we are removing the peel).
Any black tea can be used.
I used English breakfast tea, but you can use any black tea like Assam, Keemun, or Kenilworth. I try to avoid using flavored black teas since it may not go so well with the fruit and herbs i’m adding.
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You don’t need a lot of lavender.
A little lavender goes a long way so don’t add more than what I have in the recipe. I’ve tested it with more lavender and it was way too overpowering that it tasted like drinking potpourri.
Remove all solids from the drink after 24 hours.
After cold brewing, make sure to strain out all solids (tea, fruits, herbs) after 24 hours. The drink can be kept in an airtight container in the refrigerator for 3 more days. There are no preservatives in the drink so after 3 days there is worry about bacteria growth.
Sweeten with simple syrup.
If you want to make the drink sweetened, use simple syrup.
Glass Containers I Use
Related
- Strawberry Lemonade
- How to Make Cold Brew Tea
- Strawberry Basil Cold Brew Tea
- Strawberry Cold Brew Hibiscus Tea
- 14 Cold Brew Tea Recipes
If you made this Strawberry Lemon Lavender Cold Brew Tea recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
Strawberry Lemon Lavender Cold Brew Tea
Ingredients
- 1 ½ tablespoons English breakfast tea, (or 3 tea bags)
- 6 strawberries, sliced
- ⅓ lemon, peeled and cut
- ¼ teaspoon dried food-grade lavender
- 3 cups water, cold or room temperature
Instructions
- Into a glass container, add black tea. Muddle or crush so that the bigger pieces are broken up.
- Add strawberries and lemon. Mash using a muddler.
- Add lavender.There's no need to muddle or crush the lavender.
- Put water into the container. Stir to make sure all the ingredients are touching the water.
- Cover and refrigerate for 12-24 hours.
- Use a strainer to remove all solids.The tea, fruits, and lavender should not be left in the drink more than 24 hours.
- Serve with or without ice.Cold brew tea can be stored in the refrigerator for up to 3 more days.
Notes
- To remove dirt and any bacteria, give the fruits and herbs under cool running water and rub them with your hands. Don’t use any soap.
- I recommend using filtered water when making any kind of drink. Better water means better tea.
- A little lavender goes a long way so don’t add more than what’s in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
