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.

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Course: Kitchen Basics

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Author: Jennifer Stewart

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

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

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