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.

Ingredients:

• 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

Directions:

1. Make a raspberry syrup:  In a sauce pan cook your raspberries and maple syrup until the raspberries break down.
2. Ladle your raspberries into your brewed tea.
3. 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.
4. Serve on ice.