There’s nothing like a refreshingly cold iced tea made with fresh raspberries on a hot summer day. Try this raspberry iced tea recipe that’s perfectly sweet and delicious.
Raspberry Iced Tea from Scratch
Fresh raspberries, black tea, sugar, water, and ice is all that’s needed to make this refreshing summer iced drink at home.
- Made by mixing fresh raspberry syrup and iced tea.
- Perfectly balanced so you can really taste the raspberries and the tea.
- Makes 1 quart, which is 4 cups, and it’s easy to double the recipe.
- Tea that’s properly brewed so it’s not bitter or too weak.
- Great beverage to serve at BBQs and baby showers.
My Drinking Glass Pick:
Questions You May Have
Is there caffeine in this drink?
Yes, this raspberry iced tea is made with black tea which has caffeine. I used double strength tea in this recipe to have the tea stand out against the raspberries.
Is there sugar in raspberry iced tea?
Yes, there is sugar in this raspberry iced tea but only 3 tablespoons for 4 servings. The sugar helps to boost the sweetness in the raspberries.
Can I use loose tea instead of tea sachets?
Replace each tea sachet with 1.5 teaspoons of tea. So, for this recipe, use 6 teaspoons of loose tea instead of 3 tea sachets.
What’s the best tea to use for this recipe?
Black tea works the best for this recipe since it is strong enough to pair with the sweet raspberries. Assam black tea is great but you can also use Earl Grey (black tea blend with citrus) or English Breakfast.
Raspberry Iced Tea Tips
- Don’t add more raspberries than needed since it ends up tasting like cough syrup.
- A 12 oz. container of raspberries is perfect for this recipe. You will get 1 cup of raspberries plus extra for garnish.
- Don’t add ice until you’re ready to serve the drink.
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What You’ll Need
- Black tea sachets
- Fresh raspberries (12 oz.)
My go-to teapot to make tea quick and without mess.
- Electric kettle with temperature setting
- Mesh Strainer
- Short Weck jars
How To Make It
There are two parts to this drink:
- Iced tea
- Raspberry syrup
STEP 1: Boil water.
In an electric kettle, set it to 180°F. On the stovetop, bring water to a simmer, not a full boil.
STEP 2: Put tea sachets into a pitcher and add hot water.
STEP 3: Steep for 5 minutes.
STEP 4: Discard tea sachets and let tea cool.
Set aside and make raspberry syrup.
STEP 5: In a saucepan, heat water, sugar, and raspberries.
Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
STEP 6: Mash raspberries.
While simmering, use a wooden spoon or potato masher and mash the raspberries.
The raspberries will lose almost all of their bright red color and look pale pink.
STEP 7: Strain raspberries syrup. Let cool.
Using a mesh strainer, filter out the raspberry solids and discard.
Let the raspberry syrup cool for about 10 minutes.
STEP 8: Combine cooled down raspberry syrup and tea.
I don’t like adding the tea when the raspberry syrup is piping hot since it just takes longer for it to cool, so wait until both have cooled down before combining.
STEP 9: Pour raspberry iced tea into cups filled with ice.
Because the tea is brewed strong, ice shouldn’t water down the tea too much.
OPTIONAL: Garnish with fresh or frozen raspberries.
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Raspberry Iced Tea
- 4 cups ice
- 2 cups water
- 3 black tea sachets
- Boil water.Boil 1.5 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 180°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.
- Put tea sachets into a pitcher and add hot water.
- Steep for 5 minutes.
- Discard tea sachets and let tea cool.Set aside.
- In a saucepan, heat water, sugar, and raspberries.Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
- Mash raspberries.While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose almost all of their bright red color and look pale pink.
- Strain raspberries syrup. Let cool.Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.
- Combine cooled down raspberry syrup and tea.
- Pour raspberry iced tea into cups filled with ice.Optional: Garnish with a couple of fresh or frozen raspberries.