Best 20 Iced Raspberry Tea Recipes

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:

• 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.

RASPBERRY-APPLE CIDER ICED TEA

Steps:

• Place the tea bag into the boiling water and let steep for 5 minutes. Remove the bag.
• Add 1 cup ice to a 32-ounce container and pour hot tea over top, stirring until all ice is melted. Add apple cider vinegar, stevia, and ginger; stir well. Serve over more ice.

LUZIANNE RASPBERRY SWEET ICED TEA

Steps:

• Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
• Once it has come to a boil, remove from heat and let steep for a couple of minutes.
• Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
• Fill gallon pitcher the remaining way with cold water and stir.
• Enjoy!

UNSWEETENED RASPBERRY ICED TEA

Steps:

• In a tea kettle or small saucepan, boil water.
• Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes.
• Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot.
• If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts).
• Pour in 12 cups cold water and stir gently.
• Chill until ready to serve.
• Pour into glasses filled 1/4-full of ice and enjoy!

RASPBERRY ICED TEA

Steps:

• Bring 4 cups water to a boil.
• Add sugar and tea bags; steep for 6 minutes.
• Discard tea bags.
• Add 4 cups water.
• In saucepan mix raspberries with remaining 1/2 cup water.
• Bring to a boil.
• Simmer for 3 minutes.
• Push berries through a strainer to remove seeds.
• Add berry mixture to tea mixture, serve over ice.

RASPBERRY ICED TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
• Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
• When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
• To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
• Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

REFRESHING RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice, with raspberries if desired.

RASPBERRY LIME ICED TEA

Steps:

• Place the raspberries, 6 table spoons sugar and lime juice in a food processor and process until very smooth. Strain through a fine sieve. Whisk the raspberry mixture into the tea. Place in a pitcher and refrigerate until cold. Whisk in additional sugar if desired. Serve over ice, garnished with lime slices.

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.

SUMMERTIME RASPBERRY PEACH ICED TEA

Steps:

• WITH AN ICED TEA MAKER:.
• Place splenda and fruits in the bottom of the iced tea pitcher.
• OMIT the ice!
• Make iced tea according to your tea makers directions.
• After the brew cycle is done, let tea and fruits sit for about ten minutes, DO NOT STIR YET!
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.
• WITHOUT AN ICED TEA MAKER:
• In a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
• Meanwhile, place the splenda and fruit in a large pitcher.
• After tea is done steeping, remove tea bags and gently bring tea to a simmer. Remove from heat and slowly and gently pour over fruit and splenda.
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.

RASPBERRY ICED TEA

Steps:

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

A MOST EXCELLENT RASPBERRY ICED TEA

Steps:

• In 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.
• Turn off heat & add tea leaves. Cover & let stand to steep & cool an hour or so.
• When somewhat cooled, add fresh raspberries. Continue to let steep/cool a couple more hours.
• Mash 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.
• Refrigerate until thoroughly chilled.

HONEY RASPBERRY ICED TEA

Steps:

• In a large, heat-proof pitcher, whisk together all ingredients until.
• thoroughly combined and honey is dissolved.
• Chill until ready to.
• serve.
• To serve, pour over ice.
• Garnish with mint.

RASPBERRY ROSEHIP ICED TEA

Steps:

• In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the rosehips and raisins. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
• Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.

LONG ISLAND RASPBERRY ICED TEA

Steps:

• Fill a glass with ice.
• Add first 6 ingredients; stir gently.
• Float Chambord on top.
• Garnish with lemon wedge.

HONEY RASPBERRY ICED TEA

Steps:

• Add all ingredients to a large, heat-proof pitcher.
• Whisk mixture until honey is dissolved.
• Chill until ready to serve.
• To serve, pour tea into ice-filled glasses.

ICED RASPBERRY TEA

Steps:

• Place the raspberries and tea bags in a large glass bowl.
• Pour the boiling water over the berries and tea bags; cover and let stand for 5 minutes.
• Remove the tea bags; strain the berries from the mixture, then discard them.
• Cool for a few hours.
• If desired, chill the tea.
• Serve in tall glasses, with ice cubes, a few more berries, and a wedge or slice of orange, lemon, or lime, if desired.

CRAN-RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring the water, raspberries and sugar to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard raspberry seeds. Add tea bags. Let stand for 4 minutes. Discard tea bags. Stir in cranberry-raspberry juice. Serve over ice.