Raspberry Tea Recipes

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.

RASPBERRY ICED TEA

Steps:

• Boil water.Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.
• Put tea sachets into a pitcher and add hot water.
• Steep for 5 minutes.
• Discard tea sachets and let tea cool.Set aside.
• In a saucepan, heat water, sugar, and raspberries.Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
• Mash raspberries.While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose their bright red color and look pale pink.
• Strain raspberries syrup. Let cool.Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.
• Combine cooled down raspberry syrup and tea.
• Pour raspberry iced tea into cups filled with ice.Optional: Garnish with a couple of fresh or frozen raspberries.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

RASPBERRY ICED TEA

Steps:

• Place 3 cups of the water in a pot along with the sugar and bring to a boil. Boil until the sugar is dissolved, about 1 minute. Remove the pot from the heat. Add the tea bags and steep 5 minutes. Place the raspberries and remaining 1 cup of water in another pot. Bring to a boil and boil 1 minute. Strain the liquid through a fine sieve into the pot with the tea mixture. Press the raspberries with the back of a ladle to extract as much juice out of the berries as you can. Cool to room temperature. Transfer to a serving jug and store in the fridge until needed. To serve, place 4 or 5 ice cubes in a glass. Drop in a few whole raspberries; garnish the rim of the glass with a 1/2 lemon slice. Pour in the tea and serve. Options: For added colour and flavour, drop a mint sprig into each glass before pouring in the iced tea. Instead of orange pekoe, try another tea, such as green or jasmine. Make blackberry iced tea by replacing the raspberries with an equal amount of blackberries.

SPICED RASPBERRY TEA

Steps:

• Combine all ingredients in a medium mixing bowl; stir well. Using a whisk helps achieve this.
• Pour into a 1-pint wide-mouth jar with a tight-fitting lid a portion at a time, packing down lightly between layers. Seal jar.
• To Serve: Spoon 1 to 1-1/2 tablespons Spiced Raspberry Tea Mix into a cup or mug. Add 6 ounces boiling water; stir until tea mix is dissolved. Serve hot or over ice. You can garnish this with raspberries, orange slice and/or a sprig of mint, if desired.

RASPBERRY TEA

Steps:

• Place the raspberries at the bottom of the cup and pour the tea over the raspberries. Stir in the jam and garnish with the fresh mint sprig. Add the sugar and top with the whipped cream, if desired.
• VARIATIONS:.
• For a Straberry Tea, substitute 1 tablespoon sliced fresh strawberries, 3/4 cup freshly brewed strawberry-flavored black tea, and 1 teaspoon strawberry jam. Proceed as directed above.
• For a Peach Tea, substitute 1 tablespoon peeled and sliced fresh peaches, 3/4 cup fresh brewed Peach-flavored black tea, and 1 teaspoon peach jam. Proceed as directed above.

RASPBERRY ICED TEA

Steps:

• Bring 6 cups of water to boil
• Add tea bags to the water, remove from heat and steep for 5 to 7 minutes
• Remove tea bags
• Add sugar to hot tea mixture and stir to dissolve
• Pour hot tea mixture into a pitcher and add 2 cups cold water
• Bring the remaining 2cups of water to a low boil
• Add frozen berries, minus the berries for garnish
• Simmer berries for 5 minutes
• Pour the berry juice through a screen sieve into the tea mixture
• Chill in the refrigerator until cool
• Serve over ice with reserved berries for garnish

RASPBERRY ICED TEA RECIPE

Steps:

• Bring 3 cups of water to a boil in a large pot or tea kettle.
• Remove it from heat, add in tea, and cover immediately.
• Allow the tea to steep for 3 to 5 minutes only.
• Remove the teabags and let it cool.
• In another pot, boil the remaining 3 cups of water together with sugar and raspberries.
• Once boiling, turn the heat down to low. Allow it to simmer for 10 minutes.
• Take the pot off the heat.
• Mash the raspberries using a fork or potato masher. Let cool.
• Strain the raspberry liquid using a fine-mesh sieve or cheesecloth.
• Combine the raspberry liquid and black tea together in a container. Mix well.
• Adjust the tea's flavor as desired with additional syrup.
• Add ice cubes and serve at once. Cheers!

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.

RASPBERRY ICED TEA

Steps:

• Gather the ingredients.
• Bring 4 cups of water to a boil. Remove from heat, stir in the sugar until dissolved. Add tea bags and let steep for 10 to 15 minutes. Remove the tea bags once it reaches your desired strength. Add a little more sugar before it cools down for a sweeter tea. Let cool or chill in the refrigerator.
• In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat, add the raspberries and mash. Simmer for about 15 minutes. Remove from the heat and let cool.
• Strain out the raspberries using a fine-mesh strainer or cheesecloth.
• Combine the sweet tea and raspberry water in a pitcher. Add the juice of 1 lemon and stir well. Chill in the refrigerator until ready to drink.
• Serve over ice, garnish with raspberries and lemon slices, and enjoy.