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Raspberry Iced Tea

This refreshing raspberry iced tea combines brewed black tea, fresh raspberries, honey, and lemon juice for a vibrant, naturally sweet summer beverage.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Beverage
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 black tea bags or 4 teaspoons loose black tea
  • 6 cups water
  • 1 1/2 cups fresh raspberries or frozen, thawed
  • 3 tablespoons honey or agave nectar
  • 1 tablespoon fresh lemon juice
  • Ice cubes as needed
  • Fresh raspberries and lemon slices for garnish optional

Equipment

  • Tea kettle or pot for boiling water
  • Large pitcher or glass measuring cup
  • Fine mesh sieve or strainer
  • Long-handled spoon
  • Ice cubes
  • Tall glasses
  • Muddler or wooden spoon

Method
 

  1. Fill a kettle with 6 cups water and bring to a rolling boil.
  2. Pour the boiling water over the tea bags in a large pitcher and steep for 3 to 5 minutes.
  3. Remove the tea bags from the pitcher and discard them.
  4. Add the raspberries to the warm tea and gently crush with a muddler or wooden spoon to release their juice.
  5. Strain the mixture through a fine mesh sieve into a clean pitcher, pressing on the raspberries to extract all liquid.
  6. Stir in honey and lemon juice into the warm tea until the honey dissolves.
  7. Refrigerate the tea for at least 30 minutes or until completely cold.
  8. Serve the chilled tea over ice and garnish with fresh raspberries and lemon slices.

Notes

Make a double batch and store in the refrigerator for up to three days for ready-to-serve chilled tea.