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.
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.
- 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.
Use any sweetener you like but I like this with regular sugar.
- Ice cubes
Make your drink icy cold!
My Black Tea Pick:
How To Make Raspberry Iced Tea from Scratch
- Make tea
- Make raspberry syrup
- 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
Steep tea and discard tea sachets. Set aside to cool.
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.
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
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.)
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
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.
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.
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.
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Raspberry Iced Tea
- 4 cups ice
- 2 cups water
- 3 black tea sachets
- 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.
- 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.