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I will always adore a classic glass of sweet tea, but sometimes it’s so much fun to dress it up a bit! This Cherry Iced Tea is my favorite way to create an easy flavored iced tea that feels elegant and special. By making a simple cherry simple syrup, we’re elevating a humble classic into a gourmet treat that’s perfect for serving at a luncheon or to special guests.
What makes this cherry iced tea recipe so good is how you can actually taste the cherries in every sip. We’re not using artificial flavoring here, just fresh or frozen cherries simmered into a homemade cherry syrup that gives you real fruit flavor. Whether you’re looking for cold drinks for summer, planning a tea party, or just want something better than plain iced tea, this cherry tea recipe delivers. Plus, you can make it sweet or unsweetened, caffeinated or herbal, hot or iced. It’s completely customizable to however you like your tea.
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Why You’ll Love This Cherry Iced Tea
1. Made with Real Cherries – This isn’t some artificial cherry flavoring situation. We’re making homemade cherry syrup by simmering fresh or frozen cherries with sugar, which gives you authentic cherry flavor that actually tastes like the fruit. The cherry simple syrup is easy to make and stores for weeks.
2. Perfectly Balanced Sweet and Tart – The combination of black tea, tart cherry concentrate, and sweet cherry syrup creates this amazing balance. It’s refreshing without being too sweet, and the natural tartness from the cherries keeps it from tasting like candy. You get all the cherry tea benefits without any weird aftertaste.
3. Beautiful and Instagram-Worthy – Let’s be honest, this cherry iced tea is gorgeous. The deep pink color looks stunning in a glass with ice, lemon slices, and fresh cherries. It’s the kind of aesthetic drink that’s been trending everywhere, perfect for summer parties, brunch, or whenever you want a drink that’s as pretty as it is delicious.
Ingredients for Cherry Iced Tea
This cherry iced tea recipe comes together with simple ingredients you can find at any grocery store. You’re making both the cherry syrup and the tea from scratch, which sounds fancy but is actually super easy.
What You’ll Need
For the Cherry Syrup:
- 2 cups fresh or frozen cherries, pitted
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Iced Tea:
- 6 cups water
- 4-5 black tea bags (or 4 tablespoons loose leaf black tea)
- 1/2 cup cherry syrup (adjust to taste)
- Ice cubes
- Fresh lemon slices
- Fresh cherries and mint for garnish
Why These Ingredients Matter
Fresh or Frozen Cherries – Both work beautifully for making the cherry syrup. Fresh cherries give you peak summer flavor, but frozen cherries are available year-round and often more affordable. The key is to mash the cherries while cooking to release all their juices and flavor into the syrup.
Black Tea Leaves – Using real tea leaves brewed from black tea gives you a proper tea base with natural caffeine and that classic iced tea flavor. You can control the cherry iced tea caffeine level by adjusting how long you steep the tea. Steep for 5-8 minutes for full flavor without bitterness.
Homemade Cherry Syrup – This is what makes the whole drink special. Store-bought cherry syrup can taste artificial, but when you make it from scratch, you get pure cherry flavor that transforms regular iced tea into something amazing. Plus, you control the sweetness level.
Instructions for Making Cherry Iced Tea
Step-by-Step Directions
Step 1: Start by making the cherry simple syrup. Add the cherries, 1 cup of water, and sugar to a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer.
Step 2: While the syrup simmers, mash the cherries with a fork or potato masher to release their juices. Let it cook for 10-15 minutes until the syrup is deep pink and fragrant. The cherries should look pale and shriveled because all their flavor is now in the syrup.
Step 3: Strain the cherry syrup through a fine-mesh strainer into a heat-safe bowl or jar. Press on the cherries to get every drop of liquid. Stir in the lemon juice and let the syrup cool completely. You can refrigerate it to speed this up.
Step 4: While the syrup cools, make your tea. Bring 6 cups of water to a boil in a large pot or kettle. Remove from heat and add your tea bags or loose leaf tea. Steep for 5-8 minutes depending on how strong you like it. Don’t steep longer than 8 minutes or it gets bitter.
Step 5: Remove the tea bags and let the brewed black tea cool to room temperature. Once it’s cool, transfer to a pitcher and refrigerate until completely cold. This is important for a fruit infusion blend because hot tea will make your ice melt too fast.
Step 6: When you’re ready to serve, fill glasses with ice. Pour the chilled unsweetened iced tea over the ice, leaving room at the top.
Step 7: Add 2-3 tablespoons of cherry syrup to each glass and stir well. Taste and add more syrup if you want it sweeter. Garnish with fresh lemon slices, cherries, and a sprig of mint for that cherry lemon mint garnish.
Hint: Make a big batch and keep both the tea and cherry syrup in the fridge separately. This way everyone can sweeten their glass to their own taste, similar to how you’d customize this strawberry milk tea to your preference. The syrup keeps for 2-3 weeks refrigerated.
Top Tip
Chill Before Serving – Never add hot tea directly to ice because it waters down your drink instantly. Always let your tea cool completely before serving, or better yet, make it the night before and let it chill in the fridge overnight. Cold brewed tea has the smoothest flavor.
Don’t Over-Steep – Black tea gets bitter if you steep it too long. Set a timer for 5-8 minutes max. If you like really strong tea, add more tea bags instead of steeping longer. This keeps the cherry iced tea caffeine balanced without the bitterness.
Adjust Sweetness to Taste – Start with less cherry syrup and add more as needed. You can always add more sweetness, but you can’t take it away. Some people like it lightly sweetened while others want it sweet like Southern sweet tea.
Save Those Cherries – Don’t throw away the cooked cherries after straining the syrup. They’re soft and delicious mixed into yogurt, oatmeal, or used as a topping for ice cream. Waste not, want not.
My Cherry Iced Tea Journey
Last summer was brutally hot, and I was so tired of drinking the same boring iced tea every single day. I was scrolling through summer tea drinks recipes when I saw someone making flavored iced tea with fresh fruit, and something clicked. I had a bag of cherries in the freezer that I’d been meaning to use, and I thought, why not try making cherry iced tea from scratch?
Grandma watched me in the kitchen, simmering those cherries down, and said, “Jazzy, you know what would make that even better? A little squeeze of lemon to brighten it up.” She was absolutely right. That bit of lemon juice in the syrup made all the difference, cutting through the sweetness and making the cherry flavor pop. Now this is my go-to summer drink, and I make a big batch of cherry syrup at the start of every week. Every time I pour a glass, I think about that first experimental batch and how sometimes the best recipes come from just trying something new.
Substitutions for Cherry Iced Tea
Cherry Blossom Iced Tea – Use white tea or green tea instead of black tea for a lighter, more delicate base. Add a splash of rose water to the cherry syrup for that floral cherry blossom flavor. This cherry blossom iced tea version is gorgeous and has less caffeine, perfect for afternoon sipping.
Cherry Vanilla Ice Tea – Add 1 teaspoon of vanilla extract to the cherry syrup while it’s cooling. The cherry vanilla ice tea combination is incredibly smooth and tastes like a cherry vanilla ice cream soda but in tea form. So good on hot days.
Hot Cherry Tea – Skip the icing process and serve this warm instead. Brew your black tea normally, stir in the cherry syrup while the tea is still hot, and enjoy as a cozy hot cherry tea. Perfect for fall and winter when you want something fruity but warming.
Cherry Lime Iced Tea – Replace the lemon juice with fresh lime juice in both the syrup and garnish. The cherry lime iced tea version has a slightly more tropical, tangy flavor that’s super refreshing. Add some fresh mint and you’ve got yourself a mojito-inspired tea.
Variations on Cherry Iced Tea
Cherry Long Island Iced Tea – For the adults, you can turn this into a cherry long island iced tea by adding vodka, rum, gin, and a splash of cola. Use less cherry syrup since the alcohol adds its own sweetness. It’s a fun twist on the classic cocktail, similar to how you’d make this Kentucky mule but with tea.
Sparkling Cherry Iced Tea – Use only 4 cups of water to make a concentrated tea, then top each glass with sparkling water or club soda for a fizzy cherry tea spritzer. The bubbles make it feel extra special and refreshing. This sparkling tea recipe is perfect for celebrations.
Cherry Berry Iced Tea – Add a handful of raspberries or strawberries to the cherry syrup while it’s cooking for a mixed berry flavor. This creates an amazing fruit tea recipe that’s perfect for summer parties, kind of like this summer berry refresher.
Sweet Cherry Cold Brew – Instead of hot steeping, make cold brew tea by adding tea bags to cold water and refrigerating for 12-24 hours. Mix with the cherry syrup for a smooth, less acidic sweet tea version that’s incredibly refreshing.
Cherry Pie Iced Tea – Add a pinch of cinnamon and nutmeg to the cherry syrup while it’s cooking, then garnish with whipped cream and a sprinkle of graham cracker crumbs. This cherry pie iced tea tastes just like the dessert in drinkable form and is perfect for fall gatherings or whenever you want something cozy and sweet.
Equipment for Cherry Iced Tea
Medium Saucepan – You need this for cooking down the cherries into syrup. A 2-3 quart saucepan works perfectly and gives you enough room to simmer without boiling over.
Fine-Mesh Strainer – Essential for straining out the cherry pulp and getting a smooth, clear syrup. A regular colander has holes that are too big and will let cherry bits through. You want silky smooth syrup, not chunky.
Large Pitcher – Get a 2-quart pitcher or bigger for storing your brewed tea in the fridge. Glass pitchers are great because they don’t absorb flavors and you can see that beautiful cherry color through the glass.
Mason Jars or Glass Bottles – Perfect for storing your cherry syrup. A pint-sized mason jar holds exactly one batch of syrup and looks cute in the fridge. Make sure whatever you use has a tight-fitting lid.
Storage Tips for Cherry Iced Tea
Cherry Syrup Storage – Store the homemade cherry syrup in an airtight container in the refrigerator for up to 3 weeks. The sugar acts as a preservative, so it lasts quite a while. Always use a clean spoon when scooping it out to prevent contamination.
Brewed Tea Storage – Keep the unsweetened brewed tea in a pitcher in the fridge for up to 5 days. Don’t add the cherry syrup until you’re ready to drink it. This way the tea stays fresh and everyone can customize their sweetness level.
Pre-Mixed Cherry Iced Tea – If you do mix the tea and syrup together, it’s best consumed within 3 days. The flavor stays good but can start to taste a bit off after that. Keep it refrigerated at all times.
Freezing Tips – You can freeze cherry syrup in ice cube trays. Pop out the cubes and store them in a freezer bag for up to 3 months. Drop a cherry syrup ice cube into your tea and it sweetens as it melts without diluting the flavor. Genius for parties.
Grandma’s Secret for Cherry Iced Tea
Grandma taught me the most important trick for making the best cherry iced tea. “Jazzy,” she said, “don’t you dare use those bright red maraschino cherries. They’re full of chemicals and they’ll make your tea taste like cough syrup.” She was so right. Fresh or frozen dark sweet cherries or tart cherries give you natural flavor that’s so much better than anything artificial.
Her other secret is to always chill before serving and let the tea sit in the fridge for at least 2 hours before drinking. She says the flavors need time to marry together, and cold tea just tastes smoother than room temperature tea poured over ice. I tested it both ways, and she’s absolutely right. The overnight-chilled version tastes noticeably better. Grandma knows her tea.
FAQ about Cherry Iced Tea
How to make cherry ice tea?
Make cherry iced tea by first creating a cherry simple syrup with fresh or frozen cherries, sugar, and water. Simmer and mash the cherries to release their flavor, then strain. Brew strong black tea, let it cool completely, then mix with the cherry syrup over ice. Garnish with fresh cherries and lemon for the best presentation.
Is cherry tea a thing?
Absolutely! Cherry tea is definitely a thing and it’s delicious. You can make it with fresh cherries, dried cherries, or cherry concentrate. It’s popular as both hot cherry tea in the winter and iced cherry tea in the summer. Cherry tea benefits include antioxidants from the cherries and potential anti-inflammatory properties from tart cherries.
What does cherry tea taste like?
Cherry tea tastes like a perfect balance of sweet and tart with a fruity cherry flavor layered over the classic black tea base. It’s refreshing and not too sweet, with natural cherry notes that remind you of fresh cherries without tasting artificial. The tea provides a slight bitterness that balances the fruit sweetness beautifully.
What’s in a cherry Long Island?
A cherry long island iced tea typically contains vodka, rum, gin, tequila, triple sec, cherry syrup or grenadine, lemon juice, and a splash of cola. It’s a variation on the classic Long Island Iced Tea with cherry flavor added. Despite the name, it doesn’t actually contain tea in the alcoholic version, but you can make a mocktail version with real brewed tea for a non-alcoholic option.
Conclusion
This Cherry Iced Tea is one of those easy tea recipes that truly transforms a simple afternoon into something special. It’s amazing how a simple, homemade touch can transform a classic into something so sophisticated. I hope this dressed-up iced tea makes your next afternoon feel a little more special and celebrated.
If you’re looking for more refreshing drink ideas, check out this Cherry Ginger Infused Tea for a spicy twist on cherry tea. And if you’re interested in other healthy drinks, this pink salt weight loss recipe is another one of my go-to summer beverages.
Give this cherry iced tea recipe a try and let me know what variations you come up with. Grandma and I love hearing about your creative twists on our recipes!
Grandma’s Famous Cherry Iced Tea
Equipment
- 1 Medium saucepan For simmering the cherry syrup.
- 1 Fine mesh strainer Grandma insisted on this for a perfectly smooth syrup.
- 1 Large Pitcher (2-quart) Glass is best so you can see the beautiful ruby color.
Ingredients
- 2 cups fresh or frozen cherries Pitted. Grandma always said, "Don't you dare use maraschino!"
- 7 cups water Divided: 1 cup for syrup, 6 for tea.
- 3/4 cup granulated sugar You can adjust this, but this was Grandma's sweet spot.
- 1 tablespoon lemon juice Freshly squeezed is the only way to go.
- 4-5 black tea bags Or 4 tablespoons loose leaf tea if you're feeling fancy.
- ice cubes For serving.
- fresh lemon slices For garnish.
- fresh cherries & mint Optional, for making it look as special as it tastes.
Instructions
- The first step is making the heart of the recipe. Grandma would say the kitchen should smell like summer while you do this. In your [medium saucepan], combine the [fresh or frozen cherries], 1 cup of [water], and the [granulated sugar]. Bring it to a boil, then lower the heat to a simmer. As it cooks, gently mash the cherries with a fork. You’ll see them give all their beautiful color and flavor to the syrup. Let it simmer for 10-15 minutes until it's fragrant and a deep, gorgeous pink
- Now, pour the syrup through a [fine-mesh strainer] into a jar. Press down on the cooked cherries to get every last drop of liquid, 'Waste not, want not,' as Grandma always said. Stir in the fresh [lemon juice]; she swore this little step is what makes the cherry flavor truly pop. Set the syrup aside to cool completely
- While your syrup cools, let’s brew the tea. Bring the remaining 6 cups of [water] to a rolling boil in a pot. Turn off the heat and add your [black tea bags]. Here’s a crucial tip from Grandma’s notebook: 'Don’t you steep that tea a second longer than 8 minutes, Jazzy, or it’ll get bitter!' I always set a timer for 6 minutes, just to be safe. Once done, remove the tea bags
- Patience is the secret ingredient here. Let the brewed tea cool to room temperature, then pour it into your [large pitcher] and place it in the fridge. Do the same with your cherry syrup. Grandma’s biggest secret was to let them both chill for at least 2 hours. 'The flavors need time to marry,' she'd say. And she was always right; it tastes so much smoother this way
- This is the best part! Fill your prettiest glasses with [ice cubes]. Pour the chilled, unsweetened tea over the ice until the glass is about three-quarters full. Now, add 2-3 tablespoons of your beautiful homemade [cherry syrup] and give it a gentle stir. Watch the colors swirl! Taste it and add more syrup if you like. Garnish with a few [fresh lemon slices], a couple of [fresh cherries & mint], and enjoy
Notes
- Don’t Waste the Cherries: The cooked cherries left over from the syrup are soft and sweet. I love spooning them over yogurt or vanilla ice cream.
- Adjusting Sweetness: This recipe is a starting point. Start with 2 tablespoons of syrup per glass and add more to your liking. Everyone can customize their own!
- Storage: Keep the unsweetened tea and the cherry syrup in separate airtight containers in the fridge. The tea will last for up to 5 days, and the syrup will last for a good 2-3 weeks.
- A Fun Twist: For a fizzy version, top your glass with a splash of sparkling water. It feels extra celebratory.
