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Fresh Raspberry Iced Tea



Refreshing anytime but raspberries make this tea special.


Serves 4

Iced Tea Ingredients:

4 c. ice

2 c. water

3 black tea bags (Assam, Oolong or Earl Grey or strong black tea of choice) or 2 T loose tea


Raspberry Syrup Ingredients:

2 c. water

1 cup fresh raspberries

3 T. white sugar


Tea: Bring 2 cups water to a simmer. Remove from heat. Put tea bags into a pitcher and add hot water and steep 5 minutes. Discard tea bags and let cool. Set Aside.


Raspberry Syrup: In a saucepan, heat 2 c. water over medium high and add 3 T. white sugar and 1 cup fresh raspberries. Simmer for 10 minutes. White simmering, use a wooden spoon or potato masher to mash raspberries. They will lose some of their color. Strain with a mesh strainer and filter out raspberry solids and discard. Let the syrup cool at least 10 minutes.


Assemble cooled raspberry syrup and tea. Pour into glasses filled with ice. Garnish with few reserved raspberries, optional.


**To make this tea without sugar, cold brew black tea with crushed raspberries.

**Raspberry syrup can also be made ahead and kept in the refrigerator for at least 5 days.


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