This refreshing Raspberry Lemon Iced Tea is so easy to make and tastes delicious. Homemade Lemon Iced Tea is already amazing, add in raspberries and you’ve got a dreamy combination!
Hiya, hope your week has been good. The weather has been really up and down here! Some days you’re walking round in a t-shirt, then the next day it snows!!
It’s my birthday on Monday, this is officially the last week of my 20s! We are having a gathering in our garden with my family on Sunday, so I thought this Raspberry Lemon Iced Tea would be the perfect thing to serve along with our homemade pizzas and cake!
I’ve made Lemon Iced Tea before, but I wanted to make a twist on the traditional iced tea and make Raspberry Lemon Iced Tea! Best of all? It’s really simple to make!
Aside from the fact it adds a pretty pink hue, it also adds a sweet, yet slightly tart flavour.
LET’S TALK ABOUT HOW TO MAKE THIS RASPBERRY LEMON ICED TEA!
To make the raspberry element of this iced tea, I made a raspberry syrup in lieu of a simple syrup. A simple syrup is usually equal parts sugar and water, warmed up until the sugar has dissolved.
In this recipe, I added the raspberries to a mixture of 1 cup of sugar and 1 cup of water and cooked them down until they were mush. I then strained the mixture, so there were no lumps or seeds.
The next stage of this recipe is to brew your tea. I placed 6 English Breakfast tea bags into a large jug and added 3 cups of boiling water and my lemon juice. I left it to brew for 3 minutes, but you can leave it up to 8. It depends how strong you like your tea! Once you’ve removed the tea bags, add a little bicarbonate of soda. The bicarb takes away the bitterness of the tea. You can leave this out, but I really notice the difference.
After adding the bicarb, I mixed the raspberry mixture with the lemon tea and added 2 more cups of cold water. Then it’s time to cool before going into the fridge to chill for a bit.
In total I used 6 cups of water to make this Raspberry Lemon Iced Tea. It seems like a lot, but the tea mixture plus the raspberry syrup can be quite strong if not diluted enough. Of course, this is down to personal taste as well. If you prefer it stronger, add less water. Equally, if you prefer it weaker, add more water.
I wouldn’t recommend going any lower than 4 cups of water to the 6 tea bags and raspberry syrup.
To serve, I place a few ice cubes in a glass, pour, then plop in a couple of raspberries and a slice of lemon to the rim of the glass. Perfection! Now let’s hope it’s semi-warm and doesn’t rain on Sunday. so we aren’t cooking pizzas under an umbrella! Next time I share a post, I’LL BE 30!!!! Quite excited to see what the next decade brings my family and I!
Enjoyed this recipe? Here are some more drinks you might love!
Raspberry Lemon Iced Tea
Ingredients
- FOR THE RASPBERRY SYRUP:
- 2 cups (300g) fresh raspberries, plus extra for garnish
- 1 cup (240ml) cold water
- 1 cup (200g) white sugar, I used caster
- FOR THE LEMON TEA:
- 6 black tea bags, I used English Breakfast
- 3 cups (720ml) boiling water
- 1/4-1/2 (60-120ml) lemon juice, I used 1/2 cup, it's down to personal taste
- 1/2 tsp bicarbonate of soda/baking soda
- TO SERVE:
- 2 cups (480ml) cold water
- lemon slices, to garnish
Instructions
- Firstly make the raspberry syrup. Place the raspberries, 1 cup of water and 1 cup of sugar into a deep saucepan over a medium-high heat. Bring to a boil and then turn down the heat slightly. Continue to simmer until the rasberries break down and become mushy. A few larger lumps are fine as you'll sieve it.
- While the rasberry syrup is heating up, boil the kettle with 3 cups of water. Place 6 tea bags and 1/4-1/2 cup lemon juice into a large jug. I would add 1/4 cup first and then add more if required. Pour the 3 cups of water onto the tea bags and leave to brew for 3-8 minutes, depending on how strong you like it. Once brewed, add in the bicarbonate of soda. This will take away some of the bitterness of the tea.
- Leave the lemon mixture to the side. Place a sieve over a large jug and pour the raspberry mixture into the sieve. Strain until all you're left with is raspberry pulp and seeds in the sieve.
- Pour the raspberry syrup into the prepared lemon tea mixture and then add 2 cups of cold water. Leave the Raspberry Lemon Iced Tea to cool for at least 30 mins, then transfer to the fridge to chill for at least 90 minutes.
- Once chilled, place a few ice cubes into a glass, pour the Raspberry Lemon Iced Tea into the glass, drop in a couple of raspberries and placee a slice of lemon on the rim of the glass.
- Iced Tea will keep in a covered carafe/jug in the fridge for 3 days. Best servd chilled.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
