Raspberry Lemon Iced Tea Recipe
Want a seriously refreshing summer drink? Raspberry Lemon Iced Tea is your answer. You just simmer raspberries with sugar and water to make a sweet-tart syrup, brew some strong tea (black, green, or herbal works!), and then mix them together with fresh lemon juice and cold water. Add ice, garnish with lemon and mint, and boom—you've got a vibrant, delicious drink that's perfect for any hot day. It's easy to customize too, so play around with different berries, teas, or even add a splash of something bubbly or boozy if you're feeling fancy.
Equipment
- 1 Medium Saucepan For simmering the raspberries, sugar, and water.
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring the mixture.
- 1 Fine-Mesh Sieve or Strainer For separating the syrup from the pulp and seeds.
- 1 Heat-Safe Bowl or Container To catch the strained syrup.
- 1 Large Jug or Pitcher For steeping the tea bags.
- 1 Kettle or Pot For boiling water.
- Optional Small Bowl or Spoon If using baking soda to neutralize bitterness.
- 1 Large Pitcher or Serving Container For mixing the syrup, tea, lemon juice, and water.
- 1 Long Spoon or Stirrer For mixing the ingredients.
- Several Tall Glasses or Serving Cups For serving the iced tea.
- Optional Ice Cube Trays or Ice Maker For making ice.
- 1 Cutting Board For slicing lemons.
- 1 Knife For slicing lemons.
Ingredients
For the Raspberry Syrup:
- 2 cups Fresh or Frozen Raspberries Frozen work just as well and are often more economical.
- 1 cup Granulated Sugar Adjust to taste for desired sweetness.
- 1/4 cup Water Helps create the syrup consistency.
For Brewing the Tea:
- 4-6 count Tea Bags (Black Tea preferred, such as English Breakfast or Darjeeling) Green tea or herbal tea can be substituted.
- 2 cups Boiling Water For steeping the tea bags.
- Pinch Amount Baking Soda (Optional) Helps neutralize bitterness in black tea.
For Combining and Serving:
- Juice of 2-4 count Lemons Freshly squeezed is highly recommended for best flavor.
- 3-4 cups Cold Water Adjust to desired strength of the tea.
- As needed * Ice For chilling the tea.
For Garnishing (Optional):
- As needed Lemon Slices For visual appeal and extra citrus aroma.
- As needed Fresh Mint Sprigs For visual appeal and a refreshing herbal note.
- As needed Fresh Raspberries For visual appeal and a touch of extra fruitiness.
Instructions
- Make the Raspberry Syrup: Combine raspberries, sugar, and water in a saucepan. Bring to a gentle boil, then simmer for 10-15 minutes until raspberries break down. Strain through a fine-mesh sieve to remove pulp and seeds, reserving the syrup.
- Brew the Tea: Steep tea bags in boiling water for 5-10 minutes, depending on desired strength. Remove tea bags and stir in a pinch of baking soda (optional, for black tea).
- Combine and Chill: Mix the cooled raspberry syrup, brewed tea, and freshly squeezed lemon juice in a large pitcher. Add cold water to dilute to desired strength. Add ice to chill.
- Serve and Garnish: Pour the iced tea into glasses filled with ice. Garnish with lemon slices, fresh raspberries, and mint sprigs (optional).
Video
Notes
For best flavor, use fresh lemon juice and allow the syrup and tea to cool completely before combining. This prevents the ice from melting too quickly and diluting the flavors.