Raspberry Iced Tea
Refreshing, perfectly sweet iced tea made with fresh raspberries.
Prep Time15 minutes mins
Steep Time5 minutes mins
Total Time20 minutes mins
Course: Drinks
Cuisine: American
Servings: 4 servings
Author: Jee Choe
Raspberry Syrup
- 2 cups water
- 1 cup fresh raspberries + extra for garnish
- 3 tablespoons white sugar
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.
- When making the simple syrup, don't add more raspberries than needed since it ends up tasting like cough syrup.
- If you want to use loose tea instead of tea sachets, replace each tea sachet with 1 1/2 teaspoons of tea. So, for this recipe, use 2 tablespoons of loose tea instead of 3 tea sachets.
- Avoid adding ice until you're ready to serve the drink, otherwise the ice will melt and water down the tea.
- A 12 oz. container of raspberries is perfect for this recipe. It's a little more than 1 cup of raspberries, which leaves you with extras to use as garnish.
Calories: 59 | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 45mg | Fiber: 2g | Sugar: 12g | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg