Raspberry Iced Tea Recipe
Make Raspberry Iced Tea Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Raspberry Iced Tea
Method
Raspberry Iced Tea
Brew the tea
Bring 8 cups of fresh water to a near boil (about 200–205°F / 93–96°C). Remove from heat and add 6 black tea bags (or the equivalent amount of loose leaf tea in an infuser). Steep for 5 minutes for a strong base, then remove the tea bags or strain out the leaves. Set the brewed tea aside to cool slightly (5–10 minutes).
Make raspberry syrup
While the tea is steeping or cooling, combine 2 cups raspberries and 1 cup granulated sugar in a medium saucepan with 1/2 cup of the hot brewed tea (or 1/2 cup water) to help dissolve the sugar. Heat over medium, stirring and gently mashing the raspberries with a spoon or potato masher until the sugar dissolves and the mixture is simmering - about 5 minutes. Simmer gently for 3–4 minutes until raspberries are broken down and syrup has slightly thickened.
Strain the syrup
Remove the saucepan from heat. Place a fine mesh sieve or chinois over a bowl or measuring cup and strain the raspberry mixture, pressing on solids with the back of a spoon to extract as much syrup as possible. Discard seeds and pulp (or reserve a tablespoon for garnish). Allow the syrup to cool for a few minutes.
Combine tea and syrup
Pour the brewed tea into a large pitcher. Stir in the strained raspberry syrup while the tea is still warm so it incorporates evenly. Add 4 cups cold water to the pitcher to dilute to desired strength and help cool the tea. Stir in 2 tablespoons fresh lemon juice. Taste and adjust sweetness by adding up to 1/4 cup more sugar or more syrup if desired (stir until dissolved).
Chill
Place the pitcher in the refrigerator and chill for at least 1 hour, or until very cold. If you need it sooner, add ice to the pitcher but be aware ice will dilute the tea as it melts; for minimal dilution, chill the tea first and add ice to individual glasses.
Serve
Fill glasses with ice (about 1 cup ice per glass). Pour the chilled raspberry iced tea over the ice. Garnish each glass with a few fresh raspberries and a sprig of mint, if using. Stir briefly and serve immediately.
Optional variations & storage
For sparkling raspberry iced tea, substitute 2 cups of the cold water with chilled sparkling water and add just before serving. Store leftover iced tea in the refrigerator for up to 3 days; stir before serving. Keep syrup separate and add to individual glasses to sweeten to taste if you prefer variable sweetness.