Raspberry Iced Tea Recipe - Allrecipes.com
Raspberry Iced Tea Recipe
  • READY IN 15 mins

Raspberry Iced Tea

Recipe by  

"This is the best, easiest summer drink EVER!"

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2010

This recipe is SOOOooo good!! Wow! Okay, I did make some changes... I used one gallon sized tea bag (I felt that three was a *little* excessive!), I also didn't boil the whole gallon of water (just a little and filled the pitcher up the rest of the way with cold) I also didn't have any lemonade powder, so I used the frozen stuff. Thanks so much for the recipe! I'll make it again for sure! :)

 
Most Helpful Critical Review
Jul 01, 2014

too much chemicals, what with using a powdered drink mix. Bigelow Raspberry Herb Tea Bags are theeeee best! Full of natural flavors and ingredients. Plus you control the sugar/sweetness. If you don't care about chemicals and art. sweeteners for your kids, then it's your choice. Add lemons, berries, how you like it!

 

15 Ratings

Jul 21, 2010

This recipe was pretty good, lots of people enjoyed it. I found that I needed to leave the tea bags in way longer, or else it doesn't taste like tea at all. We left them in overnight, and we used all three of them. We also added a little bit more sugar, it was quite tart. The raspberry flavour was really really good. Next time, we are going to try it with real lemons instead of powdered lemonade, I think it might improve the taste a little bit. Great recipe! Thanks for sharing

 
Jul 09, 2011

This was good, but the next time I make it I will only steep my tea bags for 3 minutes rather than five. I found that after 5 minutes, the resulting tea was a little bitter for my taste. I used Splenda and Crystal Light lemonade powder to make this sugar-free for my diabetic hubby.

 
Jun 07, 2012

I made so many changes, that I'm not even sure it's the same recipe! Anyway, these changes where made for 7 servings (so I can make 2 liters, metric system) 7 regular tea bags, 1/2 cup of frozen raspberries (a few blueberries also found their way inside), 4 teaspoons honey (I hate overly sweet taste, and always order my ice tea unsweetened...) and no lemonade mix, just about a teaspoon of lemon juice. I brought the water to boil, cooked the everything together for 3 min (the raspberries were defrosted prior) and then let it sit for another 4. YUM YUM YUM!!!

 
Jul 05, 2012

I used two gallon size tea bags, and the juice from 3 fresh lemons instead of the powered lemonade mix. Since I had extra fresh raspberries, I froze a few of them inside the ice cubes. Also froze some fresh lemon pieces inside some ice cubes. I think it added to the presentation. Definitely found a new, refreshing summertime drink. Thanks so much for sharing. Made for this week's Recipe Group.

 
Jul 05, 2012

This was the recipe group selection for this week. A very refreshing for a summer night. I noticed our raspberry package was only 6oz. so we didn't quite have a cup. We used two of the gallon sized bags and the juice of three real lemons since we don't drink the powdered stuff. We also tried it with a shot of vodka...think we found us a new summertime beverage.

 
Apr 17, 2013

Instead of making the tea as the recipe stated, I made Sun Tea (ten tea bags, full gallon sun tea pitcher). Near the end of the afternoon, I then added the raspberries (I used equal amounts frozen UNSWEETENED raspberries as fresh raspberries aren't quite in season yet), sugar and instant tea mix. This is one of the best ice tea recipes I have made in a long time. We all LOVED it. Great twist on sun/iced tea. This recipe's a keeper.

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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