Raspberry Iced Tea

Nothing is quite as refreshing as a tall glass of iced tea. Raspberry Iced Tea not only looks pretty in the glass, but is sweet and bursting with fruit flavor.

Raspberry Iced Tea Recipe

In Georgia it feels like summer all year long which is probably why I drink iced tea by the gallon. Unsweet and poured over a tall glass of ice is what quenches my thirst.

Plain black tea is my tea of choice but fruit flavored teas are a special treat that I like to make, especially when the sun gets really hot.

With so many fresh fruits to choose from, there is no limit to the combinations of flavors. Sweet tea has no limits!

This Raspberry Iced Tea is light, delicious and bursting with tart raspberry flavors. Not only is it pretty to look at, but it totally delicious!

Try it with lemons, or this Iced Peach Green Tea Lemonade for a refreshing way enjoy iced tea.

Ingredients Needed

Tea – I use family size “iced tea” bags when I made my tea. If you only have small ones, you can use regular black tea bags. Just use four of them. I like my tea strong but if you don’t, only use 3 family size bags.

Sugar – I use granulated white sugar but you can also use maple syrup or agave nectar. If you use other sweeteners, start with a smaller amount and test the sweetness before adding the whole amount.

Raspberries – You can use fresh or frozen berries for making the syrup. Frozen berries won’t require any smashing once in the syrup. They will melt away when they thaw but you will still need to strain out the seeds.

Lemon Juice – Fresh is best! Feel free to leave it out if you want.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Raspberry Iced Tea

First: Bring 4 cups of water to boil. Remove from the heat and add the tea bags. Let them steep for 15 minutes while you make the raspberry syrup.

Second: In pot over medium heat, add 4 cups of water and bring to a boil. Add the raspberries and sugar. Stir to combine. Reduce heat to a simmer and let cook for 10 minutes to dissolve the sugar.

Third: Turn off the heat and remove the pot. Using a large spoon or fork and mash the raspberries. Strain the syrup through a sieve or cheesecloth to remove the solids. Discard berries and seeds.

Fourth: Remove the tea bags from the steeped tea. Pour tea into a large pitcher. Add the raspberry syrup and stir to combine. Taste to gauge sweetness and add the juice of one lemon to balance out the flavors. Store in the refrigerator until ready to serve.

Fifth: When ready to serve, add ice to glasses and pour in the raspberry tea. Garnish with lemon wedges and fresh raspberries. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

I like to make this a pitcher at a time and finish it the same day. But you can store any leftovers in the fridge for a day or two. Just give it a quick stir before serving.

Can I make it ahead of time?

You can steep the tea and make the raspberry syrup up to 3 days in advance. Keep them stored separately in the fridge and then combine just before serving.

Serving Suggestions

Raspberry tea looks gorgeous in a clear drink dispenser. The vibrant red color really pops! Add lemon slices or freeze whole berries for a pretty garnish.

The frozen berries keep the tea chilled without diluting the tea.

When ready to drink, serve over ice in a glass and garnish. You can also portion out the tea in sealable mason jars and store those on ice in a pretty container.

Have you ever heard of an Arnold Palmer drink? Half tea and half lemonade? I like the idea of making one with this raspberry tea and this homemade lemonade!

Tips for No Leftovers

• If you use frozen raspberries, you will not need to mash them once cooked in syrup.
• Mashing the berries is easier with a potato masher. If you don’t have one, you can use a muddler or a fork. Just be sure to mash them before adding to the sugar water and add any juice that might come out.
• Leave the raspberries in the syrup while it cools. Strain out the berries after it has cooled completely. This will intensify the raspberry flavors.
• Keep the tea sealed in an air tight container in the refrigerator for up to 4 days. You may need to sit before serving and garnishing.
• If you prefer, you can substitute blackberries.
• You can substitute maple syrup or agave for the sugar in the syrup.
• Freeze fruit or mint leaves in ice cubes for a pretty garnish.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Refreshing and fruity, this raspberry iced tea recipe is best enjoyed over ice and in the company of friends. Make a double batch for parties or those hot summer days!

LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.