Green Raspberry Iced Tea Recipes

ICED RASPBERRY GREEN TEA LIMEADE

Steps:

• In a medium saucepan over medium heat, bring the water, raspberries, sugar, and lime zest to a boil. Stir until sugar is dissolved, about a minute or so, then remove the pan from heat.
• Add green tea bags and steep for exactly one minute. Remove tea bags.
• Let sit for 10 minutes.
• Strain through a fine mesh sieve. Discard solids. Let cool to room temperature, about 20 more minutes, and then stir in the fresh lime juice. Add ice to individual glasses and pour over ice to serve. Add lime slices and/or fresh or frozen raspberries to garnish. Serve.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Add tea bags and steep the tea for 10 minutes, then discard tea bags. Allow the tea to come to room temperature, then transfer to a large pitcher and set in the refrigerator.
• In another saucepan, bring remaining water to a boil. Add the raspberries, reduce heat, then simmer uncovered for 10 minutes. Use a fine-mesh sieve or cheesecloth to strain the raspberry liquid and discard pulp. Add raspberry juice to the tea mixture in the pitcher and stir to combine.
• Serve cold over ice with fresh raspberries and lemon slices, if desired.

ICED RASPBERRY MINT GREEN TEA

Steps:

• Place the six tea bags in a heat-safe bowl or container. Bring 1 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
• Once steeped, remove tea bags and pour in 3 cups of cold water. Chill until ready to serve.
• Add several raspberries and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the raspberries/mint leaves and lightly twist. The raspberries will burst slightly and the mint leaves will become even more fragrant.
• Add ice and pour tea over top. Garnish with extra raspberries and mint leaves if you like.

RASPBERRY ICED TEA

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.