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.
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.
Time 1h30m Number Of Ingredients 7 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.
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.
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.
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.
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.
Time 10m Yield 1 Number Of Ingredients 7 Steps:
Place the tea bag into the boiling water and let steep for 5 minutes. Remove the bag. Add 1 cup ice to a 32-ounce container and pour hot tea over top, stirring until all ice is melted. Add apple cider vinegar, stevia, and ginger; stir well. Serve over more ice.
Time 20m Yield 1 Gallon Number Of Ingredients 5 Steps:
In a tea kettle or small saucepan, boil water. Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes. Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot. If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts). Pour in 12 cups cold water and stir gently. Chill until ready to serve. Pour into glasses filled 1/4-full of ice and enjoy!
Time 15m Yield About one quart Number Of Ingredients 5 Steps:
Place the raspberries, 6 table spoons sugar and lime juice in a food processor and process until very smooth. Strain through a fine sieve. Whisk the raspberry mixture into the tea. Place in a pitcher and refrigerate until cold. Whisk in additional sugar if desired. Serve over ice, garnished with lime slices.
More about “raspberry iced tea recipes”
Yield serves 8 Number Of Ingredients 8 Steps:
Place the tea bags in a large heat-proof pitcher. Boil the water, pour it over the tea bags, and allow it to steep for at least 10 minutes. Remove the tea bags, and allow the tea to cool. Combine the sugar and water in a small saucepan, and bring the mixture to a boil. Reduce the heat and simmer briefly, stirring, until the sugar is dissolved. Remove from the heat and add the raspberries, then allow the mixture to come to room temperature. Combine the tea, raspberry syrup, and fresh lime juice in a large pitcher. To serve, pour the sweet tea into large glasses filled with ice and garnish with sprigs of mint.
