Sweet Raspberry Tea Recipe

5 2 2
Sweet Raspberry Tea Recipe
Sweet Raspberry Tea Recipe photo by Taste of Home
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Sweet Raspberry Tea Recipe

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5 2 2
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: 10 min. Cook: 15 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

Ingredients

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

Directions

In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags.
Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds.
In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold. Yield: 15 servings.
Originally published as Raspberry Sweet Tea in Cooking Through the Seasons 2009, p93

Nutritional Facts

1 cup: 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 16g carbohydrate (15g sugars, 1g fiber), 0 protein.

  • 4 quarts water, divided
  • 10 individual tea bags
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
  • 1 cup sugar
  • 3 tablespoons lime juice
  1. In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags.
  2. Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds.
  3. In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold. Yield: 15 servings.
Originally published as Raspberry Sweet Tea in Cooking Through the Seasons 2009, p93

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Reviews forSweet Raspberry Tea

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MY REVIEW
Pflaumenmeisterin User ID: 7253331 103168
Reviewed May. 30, 2013

"I mixed it up and made this tea with Julius Meinl's Peach Green Tea, and substituted lemon juice since I didn't have limes, but it still turned out amazing! Great alternative to soda and powdered mixes without trying to be."

MY REVIEW
Deevey User ID: 3069946 187951
Reviewed May. 30, 2010

"I made this for a brunch and it was a great hit. Would definately make this again."

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