Copycat Paleo Shaken Iced Tea Lemonade

Years ago, the “Shaken Iced Tea Lemonade” from Starbucks was my favorite drink. In particular, I really liked the passionberry flavor back when Starbucks used Tazo teas. In case you aren’t familiar with me, I’m currently 30 weeks pregnant with our second child. Two weeks ago I had a serious craving for something similar to this. I wanted to make it a little healthier, so after several batches (and cravings totally fulfilled), I created this PALEO shaken iced tea lemonade. Instead of passionberry, it’s actually more raspberry flavored and I’m in love. I use the Raspberry Zinger tea by Celestial Seasoning’s, but any raspberry tea should work. I hope you enjoy it too!

What makes this “Paleo” ?

Instead of regular refined sugar, I used coconut sugar! It makes the simple syrup very dark but tastes delicious in the drink. I bought mine in a large bag at Sam’s Club, but if you can’t find it in stores it’s available at a good price online {link!}.

Side note: does shaken iced tea lemonade even exist anymore? Someone tell me!

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Copycat (Paleo) Shaken Iced Tea Lemonade
A paleo version of the tasty "shaken iced tea lemonade." Refreshing, light, and refined-sugar free!
Prep Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Servings
Ingredients
Instructions
Simple Syrup
  1. Begin by boiling water. You will need about 1 cup for the Simple Syrup and the Tea Concentrate Take 1/2 cup of boiling water and quickly stir in 1/2 cup +1tbsp of coconut sugar. Whisk vigorously (I did this with a fork in a regular coffee cup). Allow to cool.
Tea Concentrate
  1. Put 4 tea bags into a cup. Cover with boiling water (no more than you need to cover all of the bags). Allow to steep for at least 15 minutes. Once done steeping, squeeze out the bags and remove. Set aside. Allow to cool.
Shaken Iced Tea Lemonade
  1. While the water boils, cut the lemons into thick chunks. You want the chunks large (see image) so that you can utilize the peels after juicing.
  2. Juice the lemon chunks into a large glass pitcher. Remove the seeds and add in the remaining peels
  3. Remove the tops from the strawberries, slice thinly, and add into pitcher. Add in basil leaves at this time.
  4. Add in Tea Concentrate to the fruit mixture. Cover with water until the top. Sweeten with simple syrup to taste. Serve chilled.
Recipe Notes
  • Instead of coconut sugar, you could try maple syrup. I haven't tried that so let me know if you do!
  • Fresh or frozen sliced strawberries would be fine. Rasberries would make a good substitute.
  • Rosemary would make a good addition to, or substitute for the basil.
  • According to my husband, this makes an excellent cocktail when mixed with whiskey.
  • Add in fresh ginger (grated) for a kick!


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