Raspberry-Lime Iced Tea

"A refreshing alternative to regular ice tea."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Anonymous photo by Anonymous
photo by Probably This photo by Probably This
photo by wicked cook 46 photo by wicked cook 46
Ready In:




  • Place all ingredients except tea in a food processor and process until very smooth.
  • Strain through a fine sieve or cheesecloth.
  • Whisk into tea.
  • Some people prefer more sugar Serve over ice.

Questions & Replies

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  1. Patriciapriebe50
    The drink looks so red.. does it really turn out like that once tea is added?


  1. Jo-Mama
    Really yummy! I omitted the sugar so that guests can sweeten to their own taste. I ended up with more of the raspberry puree than I needed, so I froze the leftovers in ice cube trays. Now I just add a cube to a glass of regular iced tea and I have instant Raspberry-Lime Iced Tea. Brilliant! P.S. It helps to zap the cube for about 10 seconds in the microwave before adding to the glass.
  2. Naomie In Castaic
    Excellent recipe! Love it as I adore anything with citrus and you can customize the sugar amount to your liking or dietary concerns. This works really well with watermelon too! And if you wish to make this an adult version, add in some vodka or gin. Thanks for sharing!
  3. MarthaStewartWanabe
    DH and I thought this was a gorgeous red drink, but it didn't quite pack the flavor we expected. It tasted like watered-down tea with pureed raspberries. We couldn't taste the lime juice at all. Also, I found it difficult to strain the pureed raspberries when they were still a little frozen, so I would recommend completely defrosting or using fresh berries. Because I couldn't strain the raspberries, I ended up adding them to the pitcher seeds and all. The texture was nice--a little like a smoothie. Even though it was not what we expected, it was still yummy and refreshing on a hot summer day. Thanks for a lovely idea. (Made for Summer Comfort Cafe 2009)
  4. wicked cook 46
    We really enjoyed this and it is a great recipe that makes a smaller amount perfect for two. I used green tea. Definite keeper. Made for summer Comfort Cafe
  5. Dr. Jeanne
    This is a delicious recipe. All I had on hand was a package of tripe berry (raspberry, blackberry, and blueberry). I used that. Also used Splenda and cut it to 4 tablespoons. Didn't strain it. Didn't even have a blender so I just mashed them up good. It is beautiful and delicious. Will keep some in the refrigerator during hot weather. Thank you so much!


  1. Soulflower
    I used fresh raspberries and Pure Leaf unsweetened black and green iced tea.


I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.
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