This bright, herb-infused cooler layers a steeped black tea — brightened with fresh mint, basil, and a hint of lavender — over a tart, fresh-squeezed lemonade for a drink that feels both classic and a little elevated. The mint and basil steep right alongside the tea bags, so every sip carries that garden-fresh, slightly floral note before the citrus even hits. Poured over ice and finished with mint sprigs and lemon slices, it's the kind of pitcher drink that looks as good as it tastes on a warm afternoon. Because the sweetness here comes together in a separate step from the tea and lemonade, it's easy to dial in exactly how the final glass tastes. That flexibility makes this a great pick for an added sugar–conscious kitchen, since you're fully in control of what goes into that syrup step. Serve it at a backyard gathering or keep a pitcher chilled for easy refills all week — either way, the fresh herbs make it feel a cut above a standard Arnold Palmer.
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Bring 2 cups of the water to a boil in a medium saucepan. Remove from the heat, add the tea bags, mint leaves, basil leaves, and dried lavender (if using), and steep for 5 minutes.
Remove and discard the tea bags. Strain the tea through a fine-mesh strainer into a pitcher, pressing the herbs gently to extract their liquid, then discard the solids. Stir in the remaining 2 cups of cold water and let the tea cool to room temperature, about 20 minutes.
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