Recipe Background
What can be more refreshing than sweet tea in the summertime? This recipe for Iced Raspberry Tea takes your traditional sweet tea and kicks it up a notch with delicious fruity flavors. The homemade raspberry syrup made from fresh berries is the star of the show, and you'll be using the leftovers to infuse more drinks with a blast of berry. In just 20 minutes, you'll have homemade Iced Raspberry Tea that will keep you cool on a hot summer day.
What can be more refreshing than sweet tea in the summertime? This recipe for Iced Raspberry Tea takes your traditional sweet tea and kicks it up a notch with delicious fruity flavors. The homemade raspberry syrup made from fresh berries is the star of the show, and you'll be using the leftovers to infuse more drinks with a blast of berry. In just 20 minutes, you'll have homemade Iced Raspberry Tea that will keep you cool on a hot summer day.
Ingredients
For the tea:
- 4 cups water divided
- 3 black tea sachets
- 3 tablespoons white sugar
- 1 cup raspberries
Optional, for serving:
- raspberries to taste
- mint leaves to taste
- ice to taste
Directions
- In a saucepan or small pot, bring 2 cups of the water to a boil.
- In a heatproof pitcher, add the tea sachets and the hot water and allow the tea to steep for 5 minutes.
- Remove the tea sachets and allow the tea to cool.
- Heat the remaining water, the sugar, and 1 cup of the raspberries in a skillet over medium-high heat.
- Allow the raspberry mixture to come to a boil and simmer for 10 minutes.
- Use a wooden spoon or potato masher to mash the raspberries.
- Remove the raspberry syrup from the heat and use a mesh strainer to filter out the raspberry pieces and seeds.
- Allow the raspberry syrup to cool for 10 minutes.
- Once both the tea and raspberry syrup are cool, combine them in the pitcher, adding the syrup a little at a time until it reaches your desired level of sweetness.
- Garnish with the extra raspberries and the mint and serve over the ice.
×
