Sun tea and fresh-squeezed lemon juice come together here in that unbeatable half-and-half combo, poured over a full glass of ice for the ultimate porch-sipping refresher. Steeping the black tea low and slow gives it a smooth, never-bitter backbone, while the lemonade half brings all the bright, tart punch you want on a hot afternoon. A quick stovetop syrup blends seamlessly into the pitcher so every glass pours evenly sweetened without any gritty undissolved bits at the bottom. Garnish with lemon slices and a few mint sprigs for a little extra polish, and this one adjusts easily to taste if you like it more tart or more mellow. It's an easy make-ahead pitcher drink that fits right into a mindful-sugar routine, letting you control exactly how it's sweetened from the very first stir.
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Bring 2 cups of water to a boil in a medium saucepan. Remove from heat, add the 4 tea bags, and steep for 5 minutes. Remove and discard the tea bags without squeezing them, then stir in the remaining 2 cups of cold water. Set aside to cool to room temperature, about 20 minutes.
While the tea cools, combine the sugar and 1/2 cup water in the saucepan over medium heat, stirring until the sugar is fully dissolved and the syrup is clear, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
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