Raspberry Iced Tea Recipe

Boil water

Bring 1.5 liters of water to a rolling boil in a kettle or saucepan.

Steep tea

Place 4 black tea bags in a heatproof pitcher. Pour the boiling water over the tea bags, cover, and steep for 5 minutes for a balanced strength (6 minutes for stronger tea).

Sweeten and finish

Remove and discard the tea bags, pressing gently against the side to extract liquid but not bitterness. While the tea is still warm, stir in 4 tablespoons granulated sugar until dissolved. Add 2 tablespoons fresh lemon juice, stir, then let the tea cool to room temperature (about 20–30 minutes) or place in the fridge to chill faster.

Cook raspberries

In a small saucepan combine 1 cup raspberries, 1/4 cup water, and 3 tablespoons sugar. Bring to a gentle simmer over medium heat, stirring occasionally, and cook until berries break down and the mixture thickens slightly, about 6–8 minutes.

Strain syrup

Remove from heat and press the berry mixture through a fine-mesh sieve into a bowl or small pitcher, using the back of a spoon to extract as much juice as possible. Discard solids (or reserve for yogurt). Allow the syrup to cool to room temperature, then refrigerate until chilled if desired.

Fill a large pitcher with 2 cups of ice cubes (or divide ice among individual glasses). Pour the chilled tea into the pitcher, leaving room at the top for syrup and garnishes.

Add the raspberry syrup to the tea: start with 1/4 cup (60 ml) of syrup for a lightly flavored tea, 1/3 cup (80 ml) for medium, or up to 1/2 cup (120 ml) for a sweet, pronounced raspberry flavor. Stir well and taste; adjust by adding more syrup or a touch more lemon juice if needed.

Serve over ice in glasses. Garnish each glass with 2 fresh raspberries, a lemon slice, and a mint sprig if using.

Keeps: store leftover tea and syrup combined in the refrigerator for up to 3 days. Stir before serving; add fresh ice and garnishes when serving.