Raspberry Iced Tea from Scratch

This post contains affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link. As an Amazon Associate I earn from qualifying purchases.

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

About This Recipe

Fresh raspberries, black tea, sugar, water, and ice is all that’s needed to make this refreshing summer iced drink.

  • 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.

If you want more tasty iced teas, try my Peach Iced Tea from Scratch, Iced Green Tea with Fresh Mint, and Iced Milk Tea.

Raspberry iced tea ingredients

Ingredient Notes

  • Black tea sachets
    Use loose tea or tea sachets of any strong black tea.
  • Filtered water
    Your tea will taste better when it’s made with better tasting water.
  • Fresh raspberries
    One small 12 oz. container is the perfect size for this recipe.
  • Sugar
    Use any sweetener you like but I like this with regular sugar.
  • Ice cubes
    Make your drink icy cold!

My Black Tea Pick:

Assam Tea

Photo Credit: Harney.com

I use Assam tea anytime a recipe calls for a basic black tea.
SEE PRICE ON HARNEY.COM
Raspberry iced tea in jars

How To Make Raspberry Iced Tea from Scratch

  1. Make tea
  2. Make raspberry syrup
  3. Assemble drink

Here’s a quick overview of the steps to make this drink. For full ingredients and instructions, scroll to the bottom.

1. Make tea

Heat filtered water on the stovetop (bring to a simmer) or in an electric kettle with a temperature setting. Filtered water makes for a better tasting tea.

Steep tea and discard tea sachets. Set aside to cool.

Tea Sommelier’s Tip: Black or oolong tea would work great for this raspberry iced tea. I’m using a great basic black tea, Assam tea. English breakfast tea or Earl Grey would also work well.

2. Make raspberry syrup

Heat raspberries, water, and sugar on the stovetop. Use a wooden spoon or potato masher and mash the raspberries.

The raspberries will lose their bright red color and look pale pink the longer it cooks.

RELATED: How to Make Iced Tea, Quick & Easy

Using a mesh strainer, filter out the raspberry solids and let the raspberry syrup cool.

3. Assemble drink

Combine cooled down raspberry syrup and tea.

I don’t like adding the tea when the syrup is piping hot since it just takes longer for it to cool, so wait until both have cooled down before combining.

Pour raspberry iced tea into cups filled with ice.

RELATED: Frozen Pink Tea Latte

Serving Suggestions

Garnish with fresh or frozen raspberries if you’d like.

The raspberry syrup and iced tea can both be made in advance and stored, combined or separate, in a pitcher or bottle.

I like to serve the drinks in small Weck jars, which doubles as portioned out storage containers. (Don’t add the ice until you’re ready to drink.)

Small Weck Jars

Photo Credit: amazon.com

These small Weck jars are great for serving iced tea in. They’re so cute!
SEE PRICE ON AMAZON

Notes & 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. 12 oz. is a little more than 1 cup of raspberries which leaves you with extras to use as garnish.
  • Don’t add ice until you’re ready to serve the drink.

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 this 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 2 tablespoons 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 tea.

Related

PIN THIS RASPBERRY ICED TEA
Want to save this Raspberry Iced Tea recipe for later? Pin it to your Pinterest board!
SAVE TO PINTEREST
Raspberry iced tea

Raspberry Iced Tea

Author: Jee Choe
Refreshing, perfectly sweet iced tea made with fresh raspberries.
4.7 from 19 votes
Prep Time 15 mins
Steep Time 5 mins
Total Time 20 mins
Course Drinks
Yield4 servings

INGREDIENTS
 

Iced Tea

Raspberry Syrup

INSTRUCTIONS
 

MAKE TEA

  • Boil water.
    Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°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.

MAKE RASPBERRY SYRUP

  • 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 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.

ASSEMBLE DRINK

  • 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.

NOTES

If you want to use loose tea instead of tea sachets, replace each tea sachet with 1.5 teaspoons of tea. So, for this recipe, use 2 tablespoons of loose tea instead of 3 tea sachets.

NUTRITION

Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 45mg | Fiber: 2g | Sugar: 12g | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
Keyword from scratch, raspberry tea
Did you make this recipe?Mention @ohhowcivilized and use hashtag #ohhowcivilized!

6 thoughts on “Raspberry Iced Tea from Scratch”

    • Hi Emma, yes, the raspberrry syrup can be made days in advance since it’ll keep in the fridge without issues for at least a week.

      Reply
  1. Hi! I was wondering how different the recipe would be if I only have frozen raspberries 🙁 since we don’t usually have them in our country. But they look so delicious, I would love to try it.

    Reply
    • Hi Mandi, it’ll be the same if you use frozen! Use the same amount of frozen raspberries as fresh raspberries. It should be just as delicious!

      Reply
  2. Raspberries are the elite fruit. I mean strawberries are for farmers while raspberries are for world travellers like me. Remember Godiva dark chocolate raspberry truffle ice cream? SO Good!

    Reply

Leave a Comment

RATE THE RECIPE: