Raspberry Leaf Tea: Easy Recipe, Benefits & How to Make It at Home
A simple, soothing herbal infusion made from dried raspberry leaves. Ready in just 5 minutes, this caffeine-free tea has a mild, earthy flavor with subtle floral notes — perfect hot or cold, any time of day.
Servings 1 cup
Calories 5kcal
Ingredients
- 1 teaspoon dried raspberry leaves or 1 tea bag
- 1 cup 240 ml filtered water
- Optional: honey or maple syrup to taste
- Optional: fresh lemon slice or mint leaves for serving
Instructions
- Measure your dried raspberry leaves — about 1 teaspoon per cup — or place one tea bag into your infuser or teapot.
- Heat water to 90–95°C (195–205°F). Avoid a full rolling boil to preserve delicate flavor compounds.
- Pour the hot water over the leaves and steep for 5 to 10 minutes depending on your desired strength.
- Strain the tea through a fine mesh strainer into your cup, removing all leaves.
- Sweeten with honey or maple syrup if desired, and garnish with a lemon slice or fresh mint. Serve immediately.
Notes
For iced tea: brew double strength (2 tsp per cup), then pour over a glass full of ice.
Cold brew method: steep 1 tbsp dried leaves in 500 ml cold water in the fridge for 8–12 hours for a smoother, less bitter flavor.
Add a splash of pineapple juice or cranberry juice to transform it into a refreshing mocktail.
Store brewed tea in the refrigerator for up to 2 days in a sealed container.
Consult your healthcare provider before consuming raspberry leaf tea during pregnancy.
Nutrition values are estimated per serving and may vary based on ingredients used.
