Raspberry iced tea has been my summer beverage of choice for several years now. Unfortunately, I have a slight food sensitivity to blackberries, and I have found that most store bought brands of raspberry iced tea do not always differentiate between raspberries and blackberries in their flavorings. After a few blackberry related incidences, and a side acknowledgment that they add way too much sugar to store bought tea, I have endeavored to brew my own raspberry iced tea for a few summers now.
I have, generally, been brewing my iced tea in mason jars so that I can take them to go, but the recipe below can also be brewed in a pitcher. Another alteration that you might choose to make when brewing your own tea is to strain out the fruit before serving. I do not mind the chunks of raspberries or the seeds floating around the bottom of my tea jar, in fact, I enjoy the sharp bursts of raspberry flavor, but I know the texture is not for everyone.
- 4 cups of strongly brewed Black Tea (I like to use Earl Gray because I enjoy the subtle, additional flavor of the bergamot, but any black tea would do. For a caffeine-free version use a herbal tea.)
- 2 cups of Raspberries (fresh or frozen)
- 1/2 cup of Maple Syrup (or sweetener of choice)
- Ice for serving
- Make a raspberry syrup: In a sauce pan cook your raspberries and maple syrup until the raspberries break down.
- Ladle your raspberries into your brewed tea.
- Place your tea in the refrigerator, and allow it to cool for a few hours or overnight. The longer you allow it to meld the stronger the raspberry flavor will develop.
- Serve on ice.