Iced Crimson Berry Tea Recipe

Bring water to a boil

Pour 1000 ml water into a kettle or saucepan and bring just to a rolling boil.

Steep tea and hibiscus

In a heatproof pitcher or large heatproof bowl, add the 4 black tea bags (or an equivalent amount of loose-leaf in an infuser) and 2 tbsp dried hibiscus petals. Pour the boiling water over them. Cover and steep for 6–8 minutes for strong flavor and deep color. If you prefer less tannic bitterness, steep 5–6 minutes.

Muddle raspberries

While the tea steeps, place 1 cup fresh or frozen raspberries in a small bowl or measuring cup and muddle lightly with the back of a spoon or a muddler until broken down and juicy. This will release extra berry flavor and color.

Strain and combine

After steeping, remove tea bags and strain the brewed tea through a fine-mesh sieve into a clean pitcher, pressing on the solids to extract liquid but leaving most hibiscus fragments behind. Add the muddled raspberries and stir to combine. Use the back of a spoon to press remaining juices through the sieve if desired.

Sweeten while warm

While the tea is still warm (but not boiling), stir in 1 tablespoon granulated sugar (or substitute with 1 tbsp honey or simple syrup) until fully dissolved. Taste and add up to 1–2 additional teaspoons if you prefer sweeter tea.

Add lemon

Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest (if using). Lemon brightens the tart hibiscus and raspberry notes and balances sweetness.

Cool to room temperature

Let the tea come to room temperature on the counter (about 20–30 minutes). To speed cooling, transfer to a shallow container and stir occasionally.

Chill

Once cooled to room temperature, cover and refrigerate the tea until well chilled, at least 1 hour (or up to 6 hours).

Serve over ice

Fill glasses with ice cubes (about 1 cup ice per 250 ml glass). Pour the chilled crimson berry tea over the ice, dividing evenly. If you prefer a lightly effervescent drink, top each glass with sparkling water (about 60–125 ml per glass) and gently stir once.

Garnish

Garnish each glass with 1–2 fresh raspberries and a sprig of fresh mint. Optionally add a thin lemon wheel or a few extra crushed raspberries to the glass for visual appeal.

Store leftovers

Keep any leftover tea refrigerated in a sealed pitcher for up to 3 days. If separation occurs, stir gently before serving.