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Iced Raspberry Tea

QuickSummerLow-Cost

Time: 20 minutes

Yield: 4 servings

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About

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.

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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

Step 1 -In a saucepan or small pot, bring 2 cups of the water to a boil.

Step 2 -In a heatproof pitcher, add the tea sachets and the hot water and allow the tea to steep for 5 minutes.

Step 3 -Remove the tea sachets and allow the tea to cool.

Step 4 -Heat the remaining water, the sugar, and 1 cup of the raspberries in a skillet over medium-high heat.

Step 5 -Allow the raspberry mixture to come to a boil and simmer for 10 minutes.

Step 6 -Use a wooden spoon or potato masher to mash the raspberries.

Step 7 -Remove the raspberry syrup from the heat and use a mesh strainer to filter out the raspberry pieces and seeds.

Step 8 -Allow the raspberry syrup to cool for 10 minutes.

Step 9 -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.

Step 10 -Garnish with the extra raspberries and the mint and serve over the ice.

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