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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.

three glasses of raspberry iced tea

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!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of ingredients

Ingredients Needed

  • tea bags
  • sugar
  • water
  • fresh raspberries
  • lemon juice

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.

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How to make Raspberry Iced Tea

ONE: 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.

TWO: 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.

THREE: 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.

FOUR: 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.

FIVE: 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.

pitcher of raspberry tea

Does raspberry iced tea have caffeine?

Because it is made with black tea, it contains caffeine. You can make this with caffeine free tea bags if you prefer.

How far in advance can I make it

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.

tray with pitcher of tea and glasses

How to serve raspberry iced tea

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.

glasses of iced tea

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 stit 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!

glasses of iced tea

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!

More Easy Recipes

raspberry iced tea glasses

Raspberry Iced Tea

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 4 family sized iced tea bags
  • 2 cups sugar
  • 12 ounces fresh raspberries
  • 8 cups water
  • juice of one lemon
  • lemon slices raspberries for garnish

Instructions

  1. Bring 4 cups water to boil. Add tea bags and let steep for 10 minutes.
  2. While the tea is steeping, make the raspberry syrup.
  3. Place the remaining 4 cups of water in a pot.
  4. Add the sugar and fresh raspberries.
  5. Bring to a boil over medium heat and reduce to a simmer.
  6. Let sugar dissolve and raspberries burst for 8-10 minutes.
  7. When the raspberry syrup is done, the tea should be too. Remove the tea bags and discard.
  8. Carefully strain the raspberry syrup through a sieve or cheese cloth to remove the solids.
  9. In a large pitcher, combine the steeped tea and the raspberry syrup. Stir in the lemon juice.
  10. Chill until ready to serve.
  11. When ready, fill the glasses with ice and pour the raspberry tea over.
  12. Garnish with fresh raspberries and a lemon slice.
  13. Enjoy!

Notes

  • 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 stit before serving and garnishing.
  • If you prefer, you can substitute blackberries.
  • You can substitute maple syrup or agave for the sugar in the syrup.
  • Recommended Products

    This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

    Nutrition Information:
    Yield: 8 Serving Size: 1 cup
    Amount Per Serving: Calories: 221Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 57gFiber: 3gSugar: 52gProtein: 1g

    This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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