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 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 4h Yield 16 Number Of Ingredients 4 Steps:
Pour the water into a gallon sized jar over the tea bags. Allow to steep for 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.
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 15m Number Of Ingredients 7 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.
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 40m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Place all ingredients except tea in a food processor and process until very smooth. Strain through a fine sieve or cheesecloth. Whisk into tea. Some people prefer more sugar Serve over ice.
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 lime iced tea recipes”
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.
