Raspberry Ice Tea Recipe

Make the tea base

Bring 4 cups of the water to a near boil in a medium saucepan or kettle. Remove from heat and add the 4 black tea bags (or equivalent leaves in an infuser). Steep for 5 minutes for a robust flavor, or 3 minutes if you prefer milder tea. After steeping, remove the tea bags or strain out the leaves and discard.

Prepare raspberry syrup

While the tea steeps, combine the raspberries, granulated sugar, and 1/4 cup of the remaining water in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5–7 minutes. Use a fork or a potato masher to crush raspberries to release juices. If you prefer a smoother syrup, press the mixture through a fine-mesh sieve into a bowl, discarding seeds and solids; you should yield a fragrant raspberry syrup.

Combine and sweeten

Return the strained tea to a heatproof pitcher. Stir in the raspberry syrup (or the unsieved raspberry mixture if you like texture). Add the honey (if using) and the remaining 3.75 cups of cold water, tasting as you go to reach desired strength and sweetness. Stir in 2 tablespoons fresh lemon juice to brighten the flavor. Taste and adjust: add more sugar/honey for sweetness, more lemon for brightness, or more water if too strong.

Chill and serve

Refrigerate the combined tea until well chilled, at least 1 hour (or up to 4 hours). To serve, fill glasses with ice, pour the chilled raspberry iced tea over the ice, and garnish each glass with a few extra raspberries and a mint sprig if desired. Stir before drinking.