Iced Raspberry Tea

Posted: June 10

Time: 20 minutes

Yield: 4 servings

recipe image

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.


For the tea: • 2 cups water • 3 black tea sachets For the raspberry syrup: • 2 cups water • 3 tablespoons white sugar • 1 cup raspberries, plus extra for garnish • mint, optional, for garnish


Step 1

Bring 2 cups of the water to a boil on the stove or electric kettle.

Step 2

In a pitcher, add the tea sachets and 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 2 cups of the water, the sugar, and the raspberries in a skillet over medium-high heat.

Step 5

Allow the mixture to come to a boil and simmer for 10 minutes.

Step 6

Use a wooden spoon or masher to mash the raspberries.

Step 7

Remove the syrup from the heat and use a mesh strainer to filter out the raspberry chunks.

Step 8

Allow the syrup to cool for 10 minutes.

Step 9

Once both the tea and syrup are cool, combine them in the pitcher, adding the syrup to taste.

Step 10

Garnish with the raspberries and mint, and serve over ice.

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