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
Fresh raspberries, black tea, sugar, water, and ice is all that’s needed to make this refreshing summer iced drink at home.
Raspberry iced tea is a great replacement for sugary soda and with its pretty pink color, a wonderful non-alcoholic beverage to serve at BBQs and baby showers.
Serve it up in an iced tea dispenser or by the cup with a few fresh raspberries and your guests will rave about this fruity drink.
Why You’ll Love This Raspberry Iced Tea Recipe
- Made with naturally sweet fresh raspberries.
- A recipe tested over and over again for the best tasting iced tea.
- Makes 1 quart, which is 4 cups, and it’s easy to double the recipe.
- Perfectly balanced so you can really taste the raspberries and the tea.
- Tea that’s properly brewed so it’s not bitter or too weak.
Is There Caffeine in Raspberry Iced Tea?
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.
You can easily take out the sugar if you’re looking for a sugar-free iced tea.
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What I Used to Make This Raspberry Iced Tea
Best Tea for Raspberry Iced Tea
Black tea worked the best for this recipe since it was strong enough to pair with the sweet raspberries.
How To Make Raspberry Iced Tea
Steep tea in hot water.
This sounds simple enough but if you brew it in water that’s too hot or if it’s steeped for too long, the tea will taste too bitter. I hate bitter tea.
I love my electric kettle to brew tea since mine has a water temperature setting and I can set it to exactly how hot I want the water to be.
Heat 1 1/2 cup of water to 190°F and steep for 5 minutes. Discard the tea sachets and let the tea cool.
If you’re not using an electric kettle, bring water to a boil then let it cool down a couple of minutes.
I’m using tea sachets to make clean up easier but loose tea works great too, if not better.
Make raspberry simple syrup.
In a saucepan, combine 2 cups water, sugar, and 1 cup raspberries. Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
Mash the raspberries.
While you’re waiting for the water to boil, get a wooden spoon or a potato masher to crush the raspberries.
After the 10 minutes of cooking, the raspberries will have lost almost all of their bright red color and they’ll look pale pink.
Using a strainer, filter out the raspberries and discard.
Let the raspberry simple syrup cool for a little while. Like 10 minutes.
Combine tea and raspberry simple syrup.
I don’t like adding the tea when the raspberry simple syrup is piping hot since it just takes longer for it to cool.
You can either cool it for about 15 – 30 minutes before popping it in the refrigerator to chill or you can drink it right away by putting the hot tea into a cocktail shaker filled with ice to cool down the tea immediately by shaking it a few times.
Pour raspberry iced tea into cups filled with ice.
Once the tea has chilled, it’s ready to drink!
Because the tea is brewed strong, ice shouldn’t water down the tea too much.
Garnish with a couple of fresh raspberries.
I like these little Weck jars since they have lids for when you want to keep the drink individually portioned out in the cooler. Plus, they’re super cute.
Raspberry Iced Tea Tips
- Adding more raspberries to the recipe doesn’t work as well since it ended up tasting like cough syrup.
- A 12 oz. container of raspberries was perfect for this recipe. You can get 1 cup of raspberries plus extra for garnish.
- Don’t add ice until you’re ready to serve the drink.
- 3 1/2 cups water
- 1 cup raspberries + extra for garnish (12 oz.)
- 3 black tea sachets (6 teaspoons tea)
- 3 tablespoons white sugar
- 4 cups ice
- Steep tea in hot water. Boil 1 1/2 cup water and wait a couple of minutes for it to cool slightly and steep tea sachets for 5 minutes. If using an electric kettle, set water temperature to 190°F. Discard tea sachets and let tea cool.
- Make raspberry simple syrup. In a saucepan, combine 2 cups water, sugar, and 1 cup of raspberries. Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes. While you're waiting for the water to boil, get a wooden spoon or a potato masher to crush the raspberries. After the 10 minutes of cooking, the raspberries will have lost almost all of its right red color and they'll look pale pink.
- Strain raspberries. Using a strainer, filter out the raspberries and discard. Let the raspberry simple syrup cool for 10 minutes.
- Combine tea and raspberry simple syrup. Cool tea for another 15 - 30 minutes before popping it in the refrigerator to chill.
- Pour raspberry iced tea into cups filled with ice. Garnish with a couple of fresh raspberries.