Iced Raspberry Tea Food

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 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.

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.

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.

RASPBERRY ICED TEA

Steps:

• Boil water.Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.
• Put tea sachets into a pitcher and add hot water.
• Steep for 5 minutes.
• Discard tea sachets and let tea cool.Set aside.
• In a saucepan, heat water, sugar, and raspberries.Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
• Mash raspberries.While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose their bright red color and look pale pink.
• Strain raspberries syrup. Let cool.Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.
• Combine cooled down raspberry syrup and tea.
• Pour raspberry iced tea into cups filled with ice.Optional: Garnish with a couple of fresh or frozen raspberries.

RASPBERRY ICED TEA RECIPE

Steps:

• Bring 3 cups of water to a boil in a large pot or tea kettle.
• Remove it from heat, add in tea, and cover immediately.
• Allow the tea to steep for 3 to 5 minutes only.
• Remove the teabags and let it cool.
• In another pot, boil the remaining 3 cups of water together with sugar and raspberries.
• Once boiling, turn the heat down to low. Allow it to simmer for 10 minutes.
• Take the pot off the heat.
• Mash the raspberries using a fork or potato masher. Let cool.
• Strain the raspberry liquid using a fine-mesh sieve or cheesecloth.
• Combine the raspberry liquid and black tea together in a container. Mix well.
• Adjust the tea's flavor as desired with additional syrup.
• Add ice cubes and serve at once. Cheers!

RASPBERRY ICED TEA

Steps:

• Bring 6 cups of water to boil
• Add tea bags to the water, remove from heat and steep for 5 to 7 minutes
• Remove tea bags
• Add sugar to hot tea mixture and stir to dissolve
• Pour hot tea mixture into a pitcher and add 2 cups cold water
• Bring the remaining 2cups of water to a low boil
• Add frozen berries, minus the berries for garnish
• Simmer berries for 5 minutes
• Pour the berry juice through a screen sieve into the tea mixture
• Chill in the refrigerator until cool
• Serve over ice with reserved berries for garnish

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.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

RASPBERRY LEAF, ROSEMARY AND ORANGE ICED TEA

Steps:

• Place rosemary, orange and raspberry leaves in a jug or jar that will hold at least 4 cups (1 liter).
• In a covered medium pot, bring 4 cups of water and marmalade to a boil, stirring occasionally. Remove from heat.
• If using fresh herbs, allow the mixture to cool for a few minutes. If using dried, pour over the herbs immediately. Allow to steep for 10 -15 minutes.
• Pour through a strainer into a jug and refrigerate for 3 to 6 hours.
• Serve chilled over ice, garnished with orange slices and raspberries.

REFRESHING RASPBERRY ICED TEA

Steps:

• Boil sugar and water. Add everything else, steep 3 minutes.
• Serve chilled.

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.

PEACH RASPBERRY ICED TEA

Steps:

• Combine honey and water in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Once the honey has dissolved, turn off the heat, and allow the syrup to cool. (If you are omitting the simple syrup, you may need to add another cup of water to the final tea mixture depending upon how strong or weak you prefer your iced tea).
• In a separate saucepan, bring 1 cup of water to a boil, then remove from the heat and steep the 6 tea bags for 10-12 minutes (covered). Once the tea has steeped, remove the tea bags. Set aside.
• With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.
• Strain the puree mixture through a fine mesh strainer in order to remove all seeds.
• In a large pitcher, combine simple syrup, steeped tea, remaining 3 cups of water, lemon juice, and peach raspberry puree. Stir until combined.
• Add in sliced peaches, raspberries, lemon wedges, and/or mint, if desired.
• Chill in the fridge for 3-4 hours, or serve with ice.
• Enjoy!

RASPBERRY ICED TEA

Steps:

• Gather the ingredients.
• Bring 4 cups of water to a boil. Remove from heat, stir in the sugar until dissolved. Add tea bags and let steep for 10 to 15 minutes. Remove the tea bags once it reaches your desired strength. Add a little more sugar before it cools down for a sweeter tea. Let cool or chill in the refrigerator.
• In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat, add the raspberries and mash. Simmer for about 15 minutes. Remove from the heat and let cool.
• Strain out the raspberries using a fine-mesh strainer or cheesecloth.
• Combine the sweet tea and raspberry water in a pitcher. Add the juice of 1 lemon and stir well. Chill in the refrigerator until ready to drink.
• Serve over ice, garnish with raspberries and lemon slices, and enjoy.