Raspberry Iced Tea
Raspberry iced tea is freshly brewed black tea mixed with homemade raspberry syrup made from fresh or frozen raspberries, sugar, and water, finished with a squeeze of lemon juice. It’s sweet, tart, and tastes like summer in a glass. Perfect for hot days, picnics, BBQs, or when you want refreshing homemade iced tea that’s prettier than the plain stuff. Ready in 30 minutes, makes 8 cups using simple ingredients.
Nothing is quite as refreshing as a tall glass of iced tea! I drink it all days long. I used to be a sweet tea person but weaned myself to just unsweet. But, I can’t resist a fruity one, and this raspberry version not only looks gorgeous, it tastes even better.
In Georgia it feels like summer all year long, which is probably why I drink iced tea by the gallon. Plain black tea is my go-to, but fruit-flavored teas are a special treat I make when the sun gets really hot.
This raspberry iced tea is light, delicious, and bursting with tart raspberry flavor. It’s easy to keep the homemade raspberry syrup on hand and mix it with some freshly brewed black tea. The bright pink color is so pretty, and it tastes amazing poured over ice on a hot day.
With so many fresh fruits to choose from, there’s no limit to flavor combinations. Sweet tea has no limits!
More Refreshing Drinks
- Homemade Limeade – Honey-sweetened and fruity
- Lemon Iced Tea – Classic citrus refresher
- 3 Ingredient Margarita – Simple tequila cocktail
- Pineapple Bourbon Lemonade – Tropical boozy twist
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Tea Bags – I use family-size “iced tea” bags. If you only have regular size, use 4 regular black tea bags. I like my tea strong, but use 3 bags if you prefer lighter tea.
Sugar – Use granulated white sugar for the raspberry syrup. Substitute maple syrup or agave nectar if you prefer. Start with less and adjust to taste.
Raspberries – Fresh or frozen berries both work for the syrup. Frozen berries melt and don’t require mashing.
Lemon Juice – Fresh squeezed has the best flavor. I don’t recommend using bottled for drinks.
Water – 8 cups total – 4 for tea, 4 for raspberry syrup.
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How To Make Raspberry Iced Tea
- Bring 4 cups water to a boil. Remove from heat and add tea bags. Let steep for 15 minutes while you make the raspberry syrup.
- Add raspberries and sugar to a pot. Stir in the water to mix.
- Reduce heat to a simmer and cook for 10 minutes to dissolve the sugar. Turn off heat. Use a large spoon, fork, or potato masher to mash the raspberries.
- Strain syrup through a fine-mesh sieve or cheesecloth to remove solids. Discard berries and seeds.
- Remove tea bags from steeped tea. Pour tea into a large pitcher. Add raspberry syrup and stir to combine. Taste for sweetness and add the juice of one lemon to balance flavors.
- Store in refrigerator until ready to serve. Add ice to glasses and pour in raspberry tea. Garnish with lemon wedges and fresh raspberries!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store in the fridge for up to 4 days. You can leave in the pitcher and cover it with plastic wrap. Stir before serving to mix the syrup back around.
Make-Ahead: Steep the tea and make the raspberry syrup up to 3 days ahead. Store separately in the fridge and combine just before serving.
Best Fresh: I like to make a pitcher at a time and finish it the same day for best flavor.
Stir Before Serving: Give it a quick stir before pouring. Everything settles as it sits.
More Refreshing Drinks
If you are bored with drinking water, like I am, switch it up for an orange lemonade, or this iced peach green tea lemonade, or this honey lemonade!
Variations
Blackberry Tea: Substitute blackberries for raspberries.
Arnold Palmer: Mix half raspberry tea and half lemonade for a fruity twist on the classic!
Less Sweet: Use less sugar in the syrup or skip the sweetener entirely if you prefer unsweetened tea.
Different Sweetener: Use maple syrup or agave nectar instead of sugar.
Strawberry Version: Use strawberries instead of raspberries.
Peach Tea: Make peach syrup with fresh or frozen peaches.
Mint Addition: Add fresh mint leaves while steeping the tea.
Sparkling: Mix half raspberry tea with half sparkling water for fizzy version.
Serving Suggestions
Drink Dispenser: Serve in a clear drink dispenser so the vibrant pinkish-red color really pops!
Pretty Garnishes: Add lemon slices or freeze whole berries in ice cubes. The frozen berries keep tea chilled without diluting it.
Mason Jars: Portion into sealable mason jars and store on ice in a pretty container.
Arnold Palmer Style: Mix with homemade lemonade – half tea, half lemonade!
Party Presentation: Float fresh raspberries and lemon slices on top of the pitcher.
Frequently Asked Questions
Yes! Frozen berries work great and don’t require mashing. They melt when you make the the syrup.
Up to 4 days in the fridge, but it tastes best the same day. Stir before serving to mix everything around.
Steep tea and make raspberry syrup up to 3 days ahead. Store separately and combine before serving.
Yes, you can. You can use maple syrup, agave nectar, or honey. Just start with less and add more if you need it. These are much sweeter to start with so start low.
Technically, you can drink it hot or cold. I prefer it cold over ice, but it’s great if you want something warm.
You can, but it really balances out the sweetness of the raspberry syrup. If you don’t like a lot of lemon, leave out the juice and just add a slice of lemon to the glass. It will give off just a hint of lemon flavor without being overpowering.
Use 4 regular black tea bags instead. Same result!
Recipe Tips & Tricks
- Use frozen raspberries if you don’t have fresh. They don’t require mashing!
- Mash berries with a potato masher for easier crushing. A muddler or fork will work too.
- Leave raspberries in the syrup while it cools for more intense flavor. Strain after cooling completely.
- Adjust tea strength by using 3 bags instead of 4 for lighter tea.
- Start with less sugar if using alternative sweeteners. You can always add more!
- Freeze fresh berries or mint leaves in ice cubes for pretty garnish that doesn’t dilute the tea.
- Strain syrup through cheesecloth or fine-mesh sieve to remove all seeds.
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving – syrup settles at the bottom as it sits.
- Make an Arnold Palmer by mixing half raspberry tea with half lemonade!
This raspberry iced tea recipe is refreshing and fruity! Make a double batch for parties or hot summer days.
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Raspberry Iced Tea Recipe
Ingredients
- 4 family sized iced tea bags
- 2 cups sugar
- 12 ounces fresh raspberries
- 8 cups water
- 1 lemon juiced
- lemon slices & raspberries for garnis
Instructions
- Bring 4 cups water to boil. Add tea bags and let steep for 10 minutes.
- While the tea is steeping, make the raspberry syrup.
- Place the remaining 4 cups of water in a pot.
- Add the sugar and fresh raspberries.
- Bring to a boil over medium heat and reduce to a simmer.
- Let sugar dissolve and raspberries burst for 8-10 minutes.
- When the raspberry syrup is done, the tea should be too. Remove the tea bags and discard.
- Carefully strain the raspberry syrup through a sieve or cheese cloth to remove the solids.
- In a large pitcher, combine the steeped tea and the raspberry syrup. Stir in the lemon juice.
- Chill until ready to serve.
- When ready, fill the glasses with ice and pour the raspberry tea over.
- Garnish with fresh raspberries and a lemon slice.
Notes
- Use frozen raspberries if you don’t have fresh. They don’t require mashing!
- Leave raspberries in the syrup while it cools for more intense flavor. Strain after cooling completely.
- Adjust tea strength by using 3 bags instead of 4 for lighter tea.
- Start with less sugar if using alternative sweeteners. You can always add more!
- Strain syrup through cheesecloth or fine-mesh sieve to remove all seeds.
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving – syrup settles at the bottom as it sits.
Nutrition
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