RASPBERRY ICED TEA
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. -Chris Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield about 2 quarts.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 0 protein.
RASPBERRY ICED TEA
Make and share this Raspberry Iced Tea recipe from Food.com.
Provided by MizzNezz
Categories Beverages
Time 14m
Yield 2 quarts
Number Of Ingredients 4
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 BASIL ICED TEA
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 6h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves.
- Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
SWEET RASPBERRY LIME ICED TEA
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
REFRESHING RASPBERRY ICED TEA
Raspberry iced tea. I have also made it sugar free using splenda, and with blueberries instead of raspberries. If you use blueberries you have to boil them with the water so they will pop open and release their juices.
Provided by Random Rachel
Categories < 15 Mins
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Boil sugar and water. Add everything else, steep 3 minutes.
- Serve chilled.
Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 7.5, Carbohydrate 21.6, Fiber 1.4, Sugar 19.8, Protein 0.3
PEACH RASPBERRY ICED TEA
This easy homemade iced tea recipe is filled with fresh peaches, sweet raspberries, and brewed Bigelow tea for a drink you'll want all summer long!
Provided by Michelle
Number Of Ingredients 13
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!
ICED RASPBERRY TEA
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. -Lois McGrady, Hillsville, Virginia
Provided by Taste of Home
Time 10m
Yield 16 servings (4 quarts).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY ICED TEA
This is the best, easiest summer drink EVER!
Provided by martibj5
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 15m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 22.2 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.1 g, Sodium 15.1 mg, Sugar 16.4 g
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- This recipe is best when made in a bigger batch. Just multiply the ingredient amounts by the number of servings you want to make!
- Prior to making this recipe, remove the raspberries from the freezer to thaw. They are ready to juice with the rest of the ingredients when they are halfway thawed out.
- Heat water to just under boiling, add hibiscus or your tea of choice, and place in the fridge for at least one hour or until cool.
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