Fruit Tea Recipe
Make Fruit Tea Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Fruit & Flavor
Sweetener & Finishing
Method
Brew Tea Base
- 1
- 2
Steep tea
Place 3 black tea bags into a heatproof pitcher. Pour the just-boiled water over the tea bags. Allow to steep 4–6 minutes depending on desired strength (4 minutes for lighter, 6 for stronger).
- 3
Remove tea bags and cool
Remove and discard the tea bags, pressing gently against the pitcher side to extract flavor if desired. Let the tea cool at room temperature for 15–20 minutes, then transfer to the refrigerator to chill for at least 30 minutes (can chill up to 4 hours).
Prepare Fruit & Flavor
- 4
Slice citrus and apple
Thinly slice the orange and half lemon into rounds or half-moons, removing seeds. Core the apple and cut into thin wedges or small cubes (leave the peel on for color and texture).
- 5
Muddle berries and ginger
In a small bowl or measuring cup, lightly muddle the raspberries (or mixed berries) with the sliced fresh ginger and 1 tablespoon of the honey or sugar until the berries break down and release juices.
- 6
Prepare mint
Lightly clap the mint leaves between your palms to release aroma, then set aside a few whole sprigs for garnish and roughly tear the remainder.
Sweeten & Assemble
- 7
Combine fruit with tea
In the chilled tea pitcher, add the sliced orange, lemon, apple pieces, muddled berry-ginger mixture (including juices), and torn mint leaves. Stir gently to combine.
- 8
Sweeten to taste
Add the remaining 1 tablespoon of honey (or sugar) to the pitcher and stir until dissolved. Taste and adjust sweetness, adding up to 1 more tablespoon if desired.
- 9
Chill to infuse
Cover the pitcher and refrigerate for at least 30 minutes to 2 hours to allow fruit flavors to infuse the tea. For stronger fruit flavor, infuse up to 4 hours.
Serve
- 10
Prepare glasses
Fill each serving glass with ice cubes (about 1/2 cup ice per glass).
- 11
- 12
Finish (optional)
If you prefer a sparkling fruit tea, top each glass with a splash (about 60–80 ml) of chilled sparkling water. Garnish with a sprig of mint and a citrus slice.
- 13
Serve
Serve immediately. Leftover tea (with fruit) can be refrigerated up to 48 hours; remove fruit after 24 hours to avoid bitterness and cloudiness.