Tea Shandy

Preparation info

  • Difficulty


  • Makes

    1 litre

    , quantities easily adjusted

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

I make this for myself very regularly as an alternative to alcoholic drinks when hosting friends for lunch or dinner, or just for something lightly sparkling and pleasantly grown-up to drink of an evening. It works with any kind of lemonade and any kind of tea, so the possibilities are endless. My favourite is a light floral tea, like rose or jasmine, steeped strong and served chilled, but all varieties seem to work beautifully.


  • 2 herbal or flavoured tea bags
  • 500 ml boiling water
  • 500 ml lemonade


Boil your kettle and pop the tea bags in a heatproof measuring jug. Cover with boiling water to make 500ml, stir vigorously, and leave to stand for 10–15 minutes to infuse. Remove the tea bags and allow the tea to cool – I speed up this process by adding ice cubes and stirring them in before popping the jug in the fridge.

When cool, pour into a 1 litre bottle or divide evenly between two 500 ml bottles, and top up with lemonade. Return to the fridge to chill and drink within 3 days.