Raspberry Iced Tea

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A raspberry iced tea recipe made with strong black tea and a quick homemade raspberry syrup. Bright, fruity and ready in 20 minutes plus chilling.

Course Drinks

Cuisine American

Keyword berry iced tea, fresh raspberry tea, homemade raspberry iced tea, raspberry iced tea, raspberry iced tea recipe

Prep Time 10

Cook Time 10

Total Time 1 20

Servings glasses

Calories 62kcal

Author Alex

Cost $4

Equipment

1 Large pitcher
1 Small saucepan
1 Fine mesh strainer

Ingredients

For the Tea

6 bags black tea orange pekoe or English breakfast
6 cups hot water 1.4 liters

For the Raspberry Syrup

1 cup fresh or frozen raspberries
1/2 cup granulated sugar 100 g
1/2 cup water 120 ml
1 tbsp fresh lemon juice

To Serve

ice cubes
6 lemon wheels
fresh raspberries for garnish

Instructions

Brew the Tea

Steep the tea bags in the hot water for 5 minutes.
Remove the tea bags without squeezing them and let the tea cool.

Make the Raspberry Syrup

Add the raspberries, sugar and 1/2 cup water to a small saucepan.
Simmer over medium heat for 5 minutes, crushing the berries as they soften.
Pour through a fine mesh strainer into the pitcher, pressing lightly, and discard the seeds.
Stir in the lemon juice.

Combine and Serve

Pour the cooled tea into the pitcher and stir.
Refrigerate for at least 1 hour.
Pour over ice and garnish with lemon wheels and fresh raspberries.

Notes

Do not steep black tea over 5 minutes. Cool the tea before adding ice. Strain the raspberry syrup to avoid seeds. Frozen berries work well. Keeps 4 days in the fridge.

Nutrition