Raspberry Sweet Tea Recipe

4.5 6 4
Raspberry Sweet Tea Recipe
Raspberry Sweet Tea Recipe photo by Taste of Home
Publisher Photo

Raspberry Sweet Tea Recipe

Read Reviews
4.5 6 4
Publisher Photo
You only need a handful of ingredients to stir together this refreshing, spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm. —Taste of Home Test Kitchen
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 quarts water, divided
  • Sugar substitute equivalent to 1 cup sugar
  • 10 individual tea bags
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
  • 3 tablespoons lime juice

Directions

In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.
Add tea bags; steep for 5-8 minutes. Discard tea bags.
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 and lime juice to the tea.
Transfer to a large pitcher. Refrigerate until chilled. Yield: 15 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Raspberry Sweet Tea in Light & Tasty April/May 2006, p33

Nutritional Facts

1 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (1g sugars, 1g fiber), 0 protein.

  • 4 quarts water, divided
  • Sugar substitute equivalent to 1 cup sugar
  • 10 individual tea bags
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
  • 3 tablespoons lime juice
  1. In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.
  2. Add tea bags; steep for 5-8 minutes. Discard tea bags.
  3. 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 and lime juice to the tea.
  4. Transfer to a large pitcher. Refrigerate until chilled. Yield: 15 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Raspberry Sweet Tea in Light & Tasty April/May 2006, p33

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Reviews forRaspberry Sweet Tea

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pamdevone User ID: 3875916 136882
Reviewed Jun. 29, 2014

"It's really good Raspberry Sweet Tea."

MY REVIEW
Berettachic User ID: 7147413 82404
Reviewed Oct. 6, 2013

"I have a crazy question to ask about this, but I wanted to see if I could make the tea with a 1 gallon size tea bag and the normal amount of regular sugar, instead of sugar substitute, I would put in my regular sweet tea. I didn't know if I should use my regular amount since fruit is going to be added and didn't know if it would make it too sweet. Any thoughts?"

MY REVIEW
bluebowtye User ID: 119707 136686
Reviewed Feb. 9, 2010

"This is very refreshing on a hot day. I have made it several times and really enjoy it."

MY REVIEW
thekingskid User ID: 890027 108602
Reviewed Jul. 8, 2008

"bb2,

I re-read your post, and I think you are saying it is just too much sugar for a gallon. I just adjust for sweetness that I like. Is that what you were asking?"

MY REVIEW
thekingskid User ID: 890027 136384
Reviewed Jul. 8, 2008

"Go ahead and try it! The recipe calls for sugar substitute. I imagine you could use regular sugar if you wanted to. For myself, I will use the sugar substitute, but will use sugar when I make it for anyone else."

MY REVIEW
bb2_ User ID: 2751158 207727
Reviewed Jul. 6, 2008

"sounds ohhhh so yummy,tantalizing, butis there to much sugar in it?"

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