1/4 Photos of A Most Excellent Raspberry Iced Tea
4 hrs 10 mins
I heard a lot about Raspberry Iced Tea during ZWT6. When the dust settled, I went in search. While they all look great, I only have loose tea and Earl Grey bagged to take to work. So I started experimenting (uh oh). I used green tea because I thought that black tea would overpower the delicate raspberries. If anyone makes this with black tea, please leave a comment as to which one & how it turned out! Despite the addition of sugar, this is not a sweet tea. I listed OTHER ADDITIONS because I thought of many other flavors I could add - not necessarily all at once - but haven't gotten around to actually doing it. 'Cooking time' is cooling/steeping time. I hope you enjoy!
My Private Note
Units: US | Metric
- 2 quarts cold water
- 3/4 cup granulated sugar
- 1/4 cup loose green tea leaves
- 2 cups fresh raspberries
- 1In a 4qt pot, combine water & sugar. This is the time to add a vanilla bean or your whole spice of choice. Bring to a boil.
- 2Turn off heat & add tea leaves. Cover & let stand to steep & cool an hour or so.
- 3When somewhat cooled, add fresh raspberries. Continue to let steep/cool a couple more hours.
- 4Mash raspberries to be sure all juice is extracted. Pour through a fine mesh strainer, pushing on solids to get all the liquid, into a 2qt. pitcher. Add lemon or lime slices, if desired.
- 5Refrigerate until thoroughly chilled.
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Nutritional Facts for A Most Excellent Raspberry Iced Tea
Serving Size: 1 (2367 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 375.1
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 31.9 mg
- Total Carbohydrate 95.9 g
- Dietary Fiber 10.0 g
- Sugars 80.8 g
- Protein 2.1 g
The following items or measurements are not included:
green tea leaves