Raspberry And Rum Iced Tea Recipe – a delicious recipe with fresh raspberries, sugar, water, black iced tea, raspberry syrup, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine raspberries, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until the syrup is a deep red and berries are soft, about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing to extract as much liquid as possible. Discard the raspberries. Raspberry syrup will keep for one week in a sealed container in the refrigerator.
2
To make the cocktail: In a large pitcher, combine the brewed tea, raspberry syrup, lemon juice, both rums, and 8 ice cubes. Stir for about 30 seconds, making sure that all ingredients are incorporated and that the ice cubes begin melting. Pour into ice-filled Collins glasses and garnish with a straw and mint leaves.
202
kcal
Calories
53
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup fresh raspberries, 1 cup sugar, 1 cup water, 3 cups brewed black iced tea, cooled, and more.
Yes, Raspberry And Rum Iced Tea Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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