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Homemade Raspberry Iced Tea
This is the easiest homemade raspberry iced tea recipe! Made with raspberry syrup and refreshing iced tea, this combination is bursting with flavor and is a hit on hot summer days.
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
Servings:
8
servings
Calories:
269 kcal
Course:
Drinks
Cuisine:
American
Ingredients
Raspberry Simple Syrup
- 8 ounces raspberries or frozen, fresh
- 1 cup granulated sugar
- 1 cup water
Quick Brew Tea
- 24 ounces water filtered
- 2 large tea bags
- 24 ounces ice
Raspberry Tea
- 6 cups black tea from the quick brew method as written, or see notes, iced
- 1 cup raspberry simple syrup more to taste
- lemon juice optional, fresh
Instructions
- Raspberry Simple Syrup: Clean the raspberries well. In a small saucepan, combine sugar, water, and raspberries. Heat over medium-high heat until simmering, stirring occasionally. Simmer for 5-7 minutes until the berries have disintegrated into seeds. Remove from heat and strain out the berries and seeds through a fine-mesh sieve.
- Tea: Brew homemade iced tea using the quick brew method: Bring water to a simmer and add tea bags; let them steep until desired strength is reached, but for no longer than 3-5 minutes. Meanwhile, add the ice to a large pitcher. Pour the hot tea over the ice, removing the tea bags. Stir vigorously for a few minutes until the ice has melted.
- Stir together 6 cups of iced tea and 1 cup of raspberry simple syrup. Adjust to taste, adding more syrup if needed. Store the remaining syrup in the fridge (see notes).
- Serve the iced tea in glasses filled with ice and garnish with fresh raspberries, mint, and/or lemon slices as desired. Store any leftover tea in the fridge in an airtight container for up to 3 days, shaking or stirring as needed before serving again.
Cup of Yum
Notes
- Tea: This recipe is a smaller version of my quick brew iced tea method; be sure to adjust the strength to your liking. Try the cold brew method, too! As written, it will yield 8 cups, so be sure to measure out 6 cups for this recipe.
Syrup: You'll have about 1 1/2 cups of raspberry syrup; if you don't add it all to the tea, store the leftover syrup in an airtight container and enjoy with cocktails, coffee, and more.
Or, make an extra 1 cup of tea, and use the rest of the syrup!
- Or, make an extra 1 cup of tea, and use the rest of the syrup!
Nutrition Information
Calories
269kcal
(13%)
Carbohydrates
70g
(23%)
Protein
0.3g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.02g
(0%)
Sodium
33mg
(1%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
68g
(136%)
Vitamin A
9IU
(0%)
Vitamin C
7mg
(8%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 269
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 70g | 23% |
| Protein | 0.3g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 33mg | 1% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.