Description
A vibrant and refreshing raspberry iced tea made with real fruit and fragrant black tea, lightly sweetened and infused with fresh raspberries and a splash of lemon juice. Perfect for warm summer days, cookouts, and afternoon gatherings.
Ingredients
Tea
- 6 cups water, divided
- 4 black tea bags (or green/herbal tea)
Raspberry Syrup
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar (or honey/agave, to taste)
Other
- 2 tablespoons fresh lemon juice
- Ice cubes, for serving
- Fresh raspberries, lemon slices, and mint sprigs, for garnish
Instructions
- Brew Tea: Bring 4 cups of water to a boil. Remove from heat, add the tea bags, and steep for 5–7 minutes. Remove tea bags and let the tea cool to room temperature.
- Make Raspberry Syrup: In a saucepan, combine the remaining 2 cups of water, 2 cups of raspberries, and sugar over medium heat. Bring to a gentle simmer and cook for 8–10 minutes, mashing the raspberries with a fork or potato masher as they soften.
- Strain Syrup: Strain the raspberry syrup through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all the juice. Discard the seeds and let the syrup cool.
- Combine: In a large pitcher, combine the cooled brewed tea, raspberry syrup, and fresh lemon juice. Stir well.
- Chill & Serve: Refrigerate until thoroughly chilled. Serve over glasses filled with ice, garnished with fresh raspberries, lemon slices, and mint sprigs.
Notes
- Tea Choice: Classic black tea gives a rich baseline, but green tea, hibiscus, or herbal tea works wonderfully for a lighter or caffeine-free version.
- Sweetness Adjustment: Adjust the sugar amount depending on how sweet your raspberries are and your personal preference.
- Storage: Keep refrigerated in a covered pitcher for up to 4 days. Stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Steeping
- Cuisine: American
