Raspberry Iced Tea Recipe

Homemade raspberry iced tea sweetened with raspberry syrup. Better than store-bought, so pretty!

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Course: Drinks

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Jennifer Stewart

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.

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.