This simple Raspberry Iced Tea is wonderfully easy to make and unbelievably refreshing! The tart sweetness of raspberries combined with the boldness of black tea make for the ultimate poolside concoction. Make up a double batch to serve to friends and family and sip those summer nights away!
Want to keep cool all summer long? Try this Watermelon Lemonade, Homemade Limeade or this refreshing Cape Cod Drink!
Raspberry Iced Tea
Beat the summer heat and quench your thirst with this refreshing twist on a classic – homemade raspberry iced tea. This delightful recipe combines the sweet and tart flavors of raspberries with the boldness of black tea, creating a perfectly balanced drink that is sure to become your go-to summer favorite.
As the temperatures rise, it’s time to get all those patio chairs, umbrellas and summer drinks ready to go. From lemonades to slushies, summer is all about ice cold thirst quenchers. Great at BBQs, luncheons, or just a break to get you through a hot and busy afternoon, brew up a pitcher of Raspberry Iced Tea and you’ll have it made in the shade.
Trish’s Tip: Use half of the tea and half lemonade to create a tasty and refreshing Raspberry Arnold Palmer.
Why You’ll Love Raspberry Iced Tea
Try this raspberry iced tea recipe just once and you’ll be hooked! So good, so easy, there’s no reason not to love this refreshing drink.
- Fruity Flavor. I love anything with a raspberry touch to it. Classic iced tea with a touch of sweet raspberry that I can make myself? Sign me up.
- Creative Control. Sometimes bottled raspberry teas are just over the top sweet or only have a hint of flavor. With this recipe I can control how much raspberry flavor and how sweet the tea is.
Raspberry Recipes Galore
- Raspberry Pretzel Salad
- Raspberry Crumble Cookies
- No Bake Raspberry Cheesecake
- Raspberry Truffles
- Raspberry Coconut Magic Bars
Raspberry Tea Ingredients
What could be more refreshing than a cool glass of tea on a hot summer day? As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- tea bags – About 6 for the right flavor ratio. Black tea is the standard but feel free to branch out into other varieties. We love this raspberry tea made with green tea too.
- raspberries – About 5 cups. You can use fresh or frozen raspberries in this recipe.
- sugar – The amount of sugar can be adjusted to suit your preferences.
How To Make Raspberry Iced Tea
You’ll never believe how easy it is to make this simple raspberry iced tea recipe. Get ready to quench your thirst and tantalize your taste buds while you sip on this fruity infusion.
- Boil 4 cups of water using a tea kettle or standard pot. Use a large bowl (measuring cup, the pot used to boil the water, etc.) and pour the 4 cups of boiling water over the 6 tea bags.
- Steep the tea for 8 minutes.
- Remove the tea bags and discard. Stir in half a cup of sugar into the tea and continue stirring until fully dissolved.
- Bring two more cups of water to a boil (in a separate pot), add the frozen raspberries, and remaining sugar. Stir to combine.
- Reduce the heat of the raspberry mixture from boiling to medium heat. Simmer for 10 minutes.
- Use a large measuring cup and a strainer to pour the raspberry syrup through and remove any fruit pulp.
- Combine the tea and raspberry syrup in a 1 gallon pitcher. Add the remaining 5 cups of cold water and stir to combine. The tea may still be a bit warm so chill in the refrigerator before serving.
- Serve over ice and garnish with some fresh raspberries and a lemon slice for the ultimate refreshing experience. Enjoy!
Store Raspberry Iced Tea in the fridge for 3-5 days. If the syrup begins to settle, just give the whole thing a quick stir before pouring a new glass.
Frequently Asked Questions
Absolutely. I like to use frozen because they’re easier to keep on hand and I can make this tea outside of raspberry season. However, you absolutely can use fresh raspberries for the syrup. The steps will be the same either way.
I’d say this particular tea is in the more mildly sweet range. Of course you can add more sugar or use less depending on your tastes and preferences.
Not only okay, I totally recommend it! Use any tea you like in this recipe.
This raspberry ice tea is perfect for serving at parties, BBQs and luncheons. Doubling or tripling this recipe is easy to do and perfect for occasions when you’re serving more guests.
Trish’s Tips and Tricks
- Want even more raspberry flavor? Simply add more raspberry syrup to the tea.
- Can’t stand pulp? Strain the raspberry syrup through a cheesecloth instead of the mesh strainer as the mesh may not filter out all pulp. However, using the mesh strainer leaves more raspberry flavor. It all comes down to your preference.
- For stronger tea, steep for an additional 2-4 minutes.
- For that southern style sweet tea, up the sugar content in the raspberry syrup by adding an extra half cup.
- Serve half a glass and add lemonade to round it out and create a raspberry Arnold Palmer.
- Chill before serving. It improves the flavor and won’t get watered down with melted ice.
- Serve with frozen raspberries to chill the tea and amp up the raspberry flavor. Plus, it looks pretty!
More Summer Drink Recipes
- Pineapple Punch
- Strawberry Lemonade
- Alabama Slammer
- Dirty Shirley Temple
- Watermelon Lemonade
- Cherry Limeade (Sonic Copycat)
How To Make Raspberry Iced Tea
Raspberry Iced Tea
- 12 cups water divided
- 6 tea bags I used black tea bags
- 24 ounces frozen raspberries about 5 to 6 cups
- ¾ cup granulated sugar divided
- lemon slices
- raspberries fresh or frozen
- fresh mint leaves
- Heat 4 cups of water in a tea kettle or pot until boiling. Place tea bags in a large bowl or measuring cup. Pour the boiling water over the tea bags and let steep for 8 minutes.
- Remove the tea bags and stir in ½ cup of sugar until fully dissolved.
- In a medium saucepan, bring 2 cups of water, raspberries and remaining ¼ cup of sugar to a boil, stirring occasionally.
- Once the raspberry mixture has come to a boil, reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
- Pour raspberry syrup through a fine mesh strainer (or cheesecloth) into a mason jar or other heat safe container. Discard remaining fruit pulp.
- In a large pitcher, combine the tea, raspberry syrup and remaining 5 cups of cold water. Stir to combine.
- Chill the tea in the refrigerator. Serve over ice, garnished with raspberries and lemon slices.
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