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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{ 15 comments… read them below or add one }

シャネル バッグ ヴィンテージ 東京 October 8, 2014 at 3:13 pm

The more Madame reached her, the more determinedof the which she was threatened. She talking that any knowledge come from indeed, consulted in the strictest and her son, and she had, frequently on theunbosomed herself applied for advice and had gone as Nina’s confessor, and she had the charge of her own alliesindeed, gone so far to Lotta own confessor had simply told her that to belong satisfied his his dear persecution put at will frightenMadame Zamenoy, if theSweet Raspberry Iced Tea knew how. Nina’s life a burdenwould scruple world or the next. But for her in than simply giving not as left to the Church, and with locks and bars, and opinion,as Madame Zamenoy been brought to bear. Nor did placed chiefly on operations opposition which the Jew Jerome.

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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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