Raspberry Iced Tea

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 12/2/21
Raspberry Iced Tea

The Spruce / S&C Design Studios
Prep: 10 mins
Cook: 20 mins
Cooling: 60 mins
Total: 90 mins
Servings: 8 servings
Yield: 2 quarts
Nutrition Facts (per serving)
110 Calories
1g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 110
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 6g 21%
Total Sugars 19g
Protein 2g
Vitamin C 69mg 345%
Calcium 45mg 3%
Iron 1mg 5%
Potassium 239mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raspberry iced tea is a beautiful summertime beverage. It's easy to make from scratch using your favorite tea and fresh berries. This recipe creates a pitcher so you can make it up for a barbecue or brunch, or keep it in the fridge for a refreshing drink that's ready to pour.

For this raspberry tea, you'll work on two elements simultaneously. Half of the water is used to brew a sweet tea, while the remaining water is infused with the sweet flavor of fresh raspberries. Once both liquids have cooled, they're blended in the pitcher and get a bright tang from fresh lemon juice.

Black teas and blends like Earl Grey work best because they have a bold flavor that plays well against the berries. Green tea is softer and the sweeter types (such as jasmine and dragonwell) are a nice option. Herbal tea blends have some interesting potential, especially if they include real tea leaves. Floral herbs like lavender and chamomile are the best complements for the raspberries.

Ingredients

  • 8 cups water, divided

  • 1/2 cup sugar, or more to taste

  • 3 tea bags black tea, or tea blend, or 3 teaspoons loose-leaf black tea

  • 2 cups (12 ounces) raspberries, fresh or frozen

  • 1 lemon, juiced

  • Fresh raspberries, for garnish

  • Lemon slices, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Raspberry Iced Tea
    The Spruce Eats / S&C Design Studios

  2. Bring 4 cups of water to a boil. Remove from heat, stir in the sugar until dissolved. Add tea bags and let steep for 10 to 15 minutes. Remove the tea bags once it reaches your desired strength. Add a little more sugar before it cools down for a sweeter tea. Let cool or chill in the refrigerator.

    Brewing Black Tea for Raspberry Iced Tea
    The Spruce Eats / S&C Design Studios

  3. In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat, add the raspberries and mash. Simmer for about 15 minutes. Remove from the heat and let cool.

    Making Raspberry Water for Iced Tea
    The Spruce Eats / S&C Design Studios

  4. Strain out the raspberries using a fine-mesh strainer or cheesecloth.

    Straining Raspberry Water for Iced Tea
    The Spruce Eats / S&C Design Studios

  5. Combine the sweet tea and raspberry water in a pitcher. Add the juice of 1 lemon and stir well. Chill in the refrigerator until ready to drink.

    Making Raspberry Iced Tea
    The Spruce Eats / S&C Design Studios

  6. Serve over ice, garnish with raspberries and lemon slices, and enjoy.

    Raspberry Iced Tea
    The Spruce Eats / S&C Design Studios

Tips

  • A potato masher makes quick work of the floating berries in water. If using a fork, pastry cutter, or muddler, mash the berries before adding them to the water and be sure to include all the juice. You may not have to mash frozen berries at all, and they don't need to be thawed.
  • To maximize the raspberry flavor, let the berry water cool down completely before straining.
  • Raspberries naturally produce sediment in the water. If you prefer to eliminate the majority of that, use two layers of cheesecloth when straining the raspberries.
  • The tea will maintain a fresh taste for up to four days when refrigerated in a sealed pitcher. You may need to stir it before serving.

Recipe Variations

  • This recipe works well for other berries as well. Use blackberries or blueberries, or a mixed berry blend. For strawberries, trim off the green and cut into chunks that are easier to mash.
  • Use your favorite sweetener, either granulated or liquid. Raw and palm sugars may require a little less; try 1/4 cup at first. Start with 1/2 cup of simple syrup or agave nectar or 1/4 cup of honey, then add more until the tea is to your desired sweetness.