Forget sippable, this Raspberry Iced Tea is so good you’ll have to stop yourself from gulping it down! It’s a berrylicious way to quench your thirst on a hot summer day.
Raspberry Iced Tea Recipe
The first time I tried raspberry iced tea, I was not a fan!
I made the mistake of grabbing what looked like a delicious bottle of pre-made raspberry iced tea only to find my teeth aching from the saccharine sweetness and my tongue recoiling from the tinny flavor of artificial raspberry flavoring. Bleh.
But, I’m not one to give up on a delicious-sounding treat – even if that means I’m going to try my hand at making it myself. Today’s homemade raspberry iced tea recipe is crisp, tart and lightly sweet with the (real) juicy raspberry flavor mellowing out of the boldness of the black tea.
It’s utterly refreshing and the perfect way to cool down on a hot summer day.
Below, you’ll find my secret trick to ensuring that this raspberry iced tea is never bitter – even if you accidentally over-steep the tea bags: adding a teaspoon of baking soda.
Raspberry Iced Tea Variations:
- use green tea (or any other favorite tea bag)
- use decaf black tea if you’re sensitive to caffeine or plan to enjoy later in the day
- combine the raspberry syrup with cold brew coffee for a rasperry-infused iced coffee
- use a different berry, like blackberry or strawberry
- or go for a tropical vibe with mango, pineapple or peach
- combine the raspberry iced tea with equal parts lemonade for a raspberry Arnold Palmer
- use frozen raspberries instead of ice to avoid watering down the flavor (it will actually increase the raspberry flavor)
- muddle a bit of mint with the raspberry syrup for a raspberry mint iced tea
- swap out the sugar for honey or maple syrup, if desired
- add a squeeze of fresh lemon or lime juice to add a bit of brightness to the iced tea
Store the raspberry iced tea in the fridge for up to a week, but the flavor will be the best within the first 3-4 days.
Do I need to use fresh raspberries? No, you can use frozen raspberries – and you might actually prefer that, especially since frozen tends to be cheaper and since they are always picked at the peak of freshness before being flash frozen, you’ll always have the best flavor. (Compared to getting imported raspberries or raspberries out of season.)
What do I do if I find this raspberry iced tea too sweet? To reduce the sweetness, you can brew another cup or two of black tea and add it to the pitcher. (To avoid reducing the raspberry flavor, add a handful of raspberries to the tea as it’s steeping.)
Raspberry Iced Tea Ingredients
- Sugar, plus more to taste
- Baking Soda, optional
- Tea Bags <– you can skip the boiling if you use these cold brew tea bags
Scroll down to the printable recipe card for full measurements.
Tip: you can skip the baking soda if your tea is perfectly steeped and not at all bitter.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Large Spoon or Spatula
- Fine Mesh Strainer
- Glass Pitcher
How to Make Raspberry Iced Tea
Place 2 cups water, the raspberries and 3 Tablespoons of sugar in a small saucepan over high heat.
Bring to a boil, then reduce and simmer until liquid has reduced by half.
Pour the raspberry syrup through a fine-mesh sieve into a bowl or measuring cup to remove raspberries. Discard raspberries.
Meanwhile, boil 4 cups of water. Remove from heat and add tea bags. Allow to steep for 4-5 minutes. Remove tea bags and chill tea until cool, about 30 minutes.
Taste the tea and add baking soda if it is bitter. Add more water if you want it less strong.
Pour the raspberry syrup into the iced tea mixture and stir to combine.
Grab your free printable for our homemade raspberry iced tea recipe:
- 6-8 cups Water
- 1 cup Raspberries
- 3 Tablespoons Sugar, plus more to taste
- 1 teaspoon Baking Soda, optional
- 3-4 Tea Bags
- Placee 2 cups water, the raspberries and 3 Tablespoons of sugar in a small saucepan over high heat.
- Bring to a boil, then reduce and simmer until liquid has reduced by half.
- Pour the raspberry syrup through a fine-mesh sieve into a bowl or measuring cup to remove raspberries. Discard raspberries.
- Meanwhile, boil 4 cups of water. Remove from heat and add tea bags. Allow to steep for 4-5 minutes. Remove tea bags and chill tea until cool, about 30 minutes.
- Taste the tea and add baking soda if it is bitter. Add more water if you want it less strong.
- Pour the raspberry syrup into the iced tea mixture and stir to combine.
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Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 214mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this delicious raspberry iced tea recipe as much as mine does!
For more delicious drinks, check out our full (non-alcoholic) drink recipe collection here: