Raspberry Iced Tea – a delicious recipe with Fresh Or, Sugar, Fresh Mint, Baking Soda, Boiling Water, Tea. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium bowl, combine the raspberries and sugar, crushing the berries with the back side of a wooden spoon. Stir in the mint and set aside.
2
Sprinkle baking soda into heat-proof pitcher. Pour in boiling water and add tea bags. Let steep for 15 minutes. Discard tea bags. Pour tea into raspberry mixture and let stand at room temperature for 1 hour.
3
Line a colander with a layer of cheese cloth and place it over a large bowl. Pour the raspberry tea mixture through the cheesecloth. Bind up the cheesecloth and press on it with the back side of a wooden spoon to squeeze out all the delicious raspberry juice. Discard the cheesecloth with the solids. Pour in cold water. Transfer raspberry tea to the pitcher and bring to room temperature. Refrigerate until cold. If you like your tea sweeter, add sugar as desired.
1206
kcal
Calories
120
g
Fat
38
g
Carbs
FatCarbs
* 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 7 ingredients. The key ingredients include: 3 cups Fresh Or Frozen Raspberries, 3/4 cups Sugar, 1 Tablespoon Chopped Fresh Mint, Pinch Of Baking Soda, and more.
Yes, Raspberry Iced Tea 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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