Raspberry Iced Tea

5 from 2 votes

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!

Course Beverages, Drinks

Cuisine American

Keyword raspberry iced tea, raspberry tea

Prep Time 15

Servings

Calories 78kcal

Author Trish - Mom On Timeout

Ingredients

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

Garnishes (Optional)

lemon slices
raspberries fresh or frozen
fresh mint leaves

Instructions

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.

Video

Notes

Storage Information

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.

Nutrition