Time: 20 minutes
Yield: 4 servings
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.
IngredientsFor 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
Bring 2 cups of the water to a boil on the stove or electric kettle.
In a pitcher, add the tea sachets and hot water and allow the tea to steep for 5 minutes.
Remove the tea sachets and allow the tea to cool.
Heat the remaining 2 cups of the water, the sugar, and the raspberries in a skillet over medium-high heat.
Allow the mixture to come to a boil and simmer for 10 minutes.
Use a wooden spoon or masher to mash the raspberries.
Remove the syrup from the heat and use a mesh strainer to filter out the raspberry chunks.
Allow the syrup to cool for 10 minutes.
Once both the tea and syrup are cool, combine them in the pitcher, adding the syrup to taste.
Garnish with the raspberries and mint, and serve over ice.