Raspberry Tea Recipe

Simmer water and raspberries

Combine 4 cups water and 1 cup fresh raspberries in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat and simmer 5 minutes until raspberries are soft and releasing color.

Steep tea

Remove the pan from heat. Add 3 tbs black tea bags (or equivalent loose-leaf tea in an infuser). Cover and steep 4–5 minutes for a robust brew (adjust 2–3 minutes if you prefer lighter).

Strain solids

Strain the mixture through a fine-mesh sieve into a heatproof pitcher or bowl, pressing on the raspberries to extract flavor, then discard solids (or reserve a few whole raspberries for garnish).

While the tea is still warm, stir in 3 tbs granulated sugar (or substitute honey/simple syrup) until fully dissolved. Stir in 1 tbs fresh lemon juice to brighten the flavor. Taste and add more sweetener or lemon to preference.

For iced tea: allow the sweetened raspberry tea to come to room temperature (about 20–30 minutes), then refrigerate until chilled (at least 1 hour). To serve immediately chilled, pour tea over a pitcher of ice; note this will dilute the tea slightly.

Serve: Fill glasses with ice (about 1/2 cup per serving). Pour chilled tea over ice. Garnish each glass with a lemon slice, a few fresh raspberries if reserved, and 1–2 mint leaves. Stir before drinking.

For hot tea: rewarm gently if desired and pour into cups. Garnish with a lemon slice and a sprig of mint.