This raspberry iced tea is a refreshing drink for summertime when raspberries are at their peak.
Raspberries bring a bright vibrant pink color and tart flavor that complements black tea perfectly.
Add a touch of honey or agave syrup if you prefer it a little sweet.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Add tea bags and steep for 5 minutes.
Remove the tea bags, lightly pressing the liquid out of the bags; discard the tea bags.
Let the tea cool at room temperature for 10 to 15 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Reduce heat to medium-low and simmer for 10 minutes.
Remove from heat; use a fork to smash any remaining whole raspberries.
(Alternatively, process with an immersion blender until the raspberries are pureed, about 30 seconds.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
)Pour through a fine-mesh strainer into a medium bowl; discard solids.
Transfer the cooled tea to a pitcher; stir in the raspberry liquid and lemon juice.
Refrigerate until completely chilled, at least 1 hour or up to 8 hours.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
To serve, fill 8 (16-ounce) glasses with ice and add about 3/4 cup tea to each.
Garnish with lemon slices and additional raspberries, if desired.
To make ahead
Refrigerate for up to 8 hours.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
