Sweet Raspberry Iced Tea

September 14, 2011

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I don’t know where my head is lately. I’ve got a zillion things to check off my to do list, but all I find myself actually doing is playing around on Pinterest and watching Girls Aloud videos. Seriously, it’s becoming a problem. 

Oh, and I guess now would be a good time to mention that I’ve created a Pinterest board for Cute Wedding Food Ideas (I’m in the zone, people!) so you should follow me!

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Now, let’s talk about this recipe and how to make sweet tea the right way. This is a southern thing and, yes, there is a “right way” to do it. If you dump a cup of grainy sugar into a pitcher of tea, you’ll end up straining sugar crystals through your teeth. Tasty, but not ideal. Nope, you’ve got to make a simple syrup to dissolve all that sugary goodness.

To make a fruit tea, simply add fruit to the simple syrup. You could use any kind of fruit in this recipe- peaches or blackberries, or even herbs like mint. Get creative!

As summer fades, I’ve found myself craving the last of the season’s harvest. I guess I’m stocking up until next year. This week Whole Foods had  sale on raspberries so I bought loads and have been popping them like candy and incorporating them into recipes like this one. Basically, all you need to do here is make a raspberry simple syrup and add it to a pitcher of brewed tea. Simple indeed.

Ingredients:

1/2 cup raw sugar

1/2 cup raspberries

1/2 cup water

1 tea bag plus 3 cups water for the brewed tea

2 to 4 cups cold water

Directions: First, prepare the tea by boiling a small pot (about 3 cups) of water on the stove top. Add the tea bag, turn off heat and allow the tea to steep for a few minutes while you prepare the simple syrup.

To make the syrup, combine the sugar and  1/2 cup water in a small pot.

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Add the raspberries.

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Boil for about 4 minutes, until raspberries break down and sugar is dissolved.

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Allow the simple syrup to cool slightly. Then, in an iced tea pitcher, combine the brewed tea and the simple syrup. Add an additional 2 to 4 cups of cold water (enough to fill the pitcher). Chill until the tea is cool.

Pour over ice.

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Serve with a raspberry garnish.

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Enjoy those summer fruits while you can!

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  5. Sweet Potato Risotto

{ 14 comments… read them below or add one }

Lori October 6, 2013 at 9:57 am

This days 1 tea bag. How big of a tea bag or for how much? Is this for a 1 gallon recipe? I would love to be able to use my 1 gallon tea bags in this. And I was also wondering of you can use frozen fruit and just thaw it out before hand and use it in the recipe? Thanks

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Jen @ Keepitsimplefoods January 5, 2014 at 1:50 pm

Use as many teabags as you like, according to taste. Large teabags will make the flavor stronger. I used 2-3 small tea bags here. This recipe is for a large pitcher, so roughly a half gallon.

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Bem May 12, 2013 at 9:19 am

did you just use regular teabags? I’m from Britain and I am craving the raspberry iced tea I had in new york! your recipe looks quite easy and simple, so is it the normal tea bags us brits use? or something special??

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Jen @ Keepitsimplefoods May 12, 2013 at 11:29 am

Yes, regular tea bags. Enjoy!

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Bem May 12, 2013 at 2:07 pm

thankyou! xxxxxxx

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Ainee Beland April 13, 2012 at 11:20 pm

Sweet Tea recipe is lovely. Thank you for sharing.

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Elisabeth April 4, 2012 at 3:06 pm

This was great!!!! I wasn’t sure if there was a difference between raw and pure sugar… I went to publix and looked for raw sugar but couldn’t find any so I figured once again pure sugar and raw sugar was the same. I just used regular sugar and it came out phenomenally!!!! Now that I’m aware, next time I will use raw sugar :)
Thank u so much! It is an awesome recipe!!!

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Jen @ Keepitsimplefoods April 4, 2012 at 8:44 pm

Great! So glad you liked it! :)

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Khushboo @ Two Megapixel Food September 16, 2011 at 10:08 am

Such a cute idea of turning the traditional lemon and peach teas to something fun and girly!

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Jen @ Keepitsimplefoods September 16, 2011 at 3:14 pm

Aw, thanks! I was so pleased to find an excuse to use these pretty glasses.

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Lindsay @ Pinch of Yum September 16, 2011 at 7:01 am

That picture of the sugar is so pretty. :) Nice photo skills!

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Jen @ Keepitsimplefoods September 16, 2011 at 7:09 am

Thanks!

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Katie @ BloomEveryday September 14, 2011 at 11:54 am

Love that you used raw sugar in this; it would give it a sweet rich flavor which is a quality normal sugar does not possess. I know my hubby would love this! Thanks for sharing.

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Jen @ Keepitsimplefoods September 14, 2011 at 1:16 pm

I love raw sugar and use it as often as possible. But you could certainly use white sugar instead. Hope you enjoy the tea!

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