Raspberry Iced Tea Recipe
By June 1, 2014Published:
- Yield: 6 Servings
- 4 cups fresh respberries
- 8 cups water divided
- 6 regular tea bags or 2 family size tea bags
- 3/4 cup sugar
- lemon slices for garnish
- Place raspberries and 1 cup of the water in a medium saucepan over high heat. Bring to a boil and reduce heat to low. Simmer 3 minutes and remove from heat. Set aside to cool slightly.
- Meanwhile, place 4 cups of the remaining water in a large saucepan over high heat. Bring to a boil and remove from heat. Add the tea bags and sugar, stirring well. Allow to steep for 6 minutes. Remove and squeeze tea bags, then discard. Stir in remaining water.
- Strain raspberry mixture into the tea using a fine-mesh sieve. Press berries with the back of a wooden spoon to extract as much juice as possible. Discard the solids. Transfer to a tea pitcher, cover and refrigerate until ready to serve. Serve cold over ice with lemon slices for garnish.