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There’s nothing better than a cold glass of homemade raspberry iced tea on a hot day! This fruity, slightly tangy tea is perfectly sweet, packed with fresh raspberry flavor, and so easy to make at home. No store-bought syrups or mixes, just simple ingredients that create the ultimate refreshing drink you’ll want to sip on all summer long.

Raspberry Iced Tea

This raspberry iced tea is a total crowd-pleaser, and it pairs perfectly with backyard barbecues, brunches, or even just a chill afternoon on the porch. If you love easy homemade drinks like this, make sure to check out my strawberry iced tea recipe, sweet tea, and strawberry lemonade for even more must-try summer sips!

Plus, you can easily customize this raspberry tea to be as sweet or as tart as you like. It’s a fun, simple way to upgrade your regular iced tea and impress your friends and family without a ton of effort!

🍹 What You’ll Love About This Raspberry Iced Tea

• Fresh fruit flavor: Real raspberries give this tea the most incredible taste—no fake flavoring here!

• Simple ingredients: You probably already have everything you need.

• Perfectly refreshing: Light, fruity, and not overly sweet—ideal for hot days.

• Easy to make: Minimal steps, no fancy tools needed.

• Customizable: Adjust the sweetness or even mix with lemonade for a fun twist!

  

  Ingredients

  • 1 Cup Sugar
  • 7 Cup Water
  • 3 Oz Fresh Raspberries
  • 3 Tea Bags
  

  Instructions

  • Bring Sugar and 1 cup of water to a boil. Reduce heat to medium. Add in your raspberries. Crush your raspberries while in the pot, you can use the back of a large spoon for this. Turn off heat and let sit until cooled, aprx. 25-30 minutes.

  

  • Boil 6 cups of water. Add tea bags in and let steep for about 5 minutes. Let cool.

  

  • Strain raspberries from syrup. Mix syrup and tea into pitcher and continue to let chill in the fridge.
  • Serve over ice with fresh raspberries.
    

    

  • 💡 Tips & Tricks

    • Don’t skip straining the raspberries: It makes the tea smoother and keeps it from getting pulpy.

    • Adjust sweetness to taste: If you like your tea less sweet, you can reduce the sugar a little when making the syrup.

    • Use good tea bags: A nice black tea or even a green tea base works great for this recipe.

    • Chill fully before serving: Cold tea tastes so much better—give it at least an hour in the fridge if you can.

    • Garnish like a pro: Serve with extra fresh raspberries, a slice of lemon, or even a sprig of mint for a pretty presentation.

      ❓ FAQ’s

      Can I use frozen raspberries?
      Yes! Just thaw them first and proceed as normal. Frozen raspberries work really well when fresh ones aren’t in season.

      Can I make it ahead of time?
      Definitely! Raspberry iced tea keeps in the fridge for up to 4-5 days. Just give it a good stir before serving.

      What type of tea should I use?
      Black tea is classic, but you can also use green tea or even a white tea if you want a lighter flavor.

      Can I make it sugar-free?
      You sure can! Swap the sugar for your favorite sugar substitute like Stevia, Monk Fruit, or Swerve—just adjust the amount to your taste.

      How can I make it sparkling?
      Mix half raspberry tea and half sparkling water or club soda right before serving for a fizzy, fun twist!

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Yield: 2 2

Raspberry Iced Tea

Prep Time: 10 minutes

Total Time: 10 minutes

Perfect for a hot summer day, delicious & freshly brewed Raspberry Iced Tea

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Ingredients

• 1 Cup Sugar
• 7 Cup Water
• 3 Oz Fresh Raspberries
• 3 Tea Bags

Instructions

1. Bring Sugar and 1 cup of water to a boil. Reduce heat to medium. Add in your raspberries. Crush your raspberries while in the pot, you can use the back of a large spoon for this. Turn off heat and let sit until cooled, aprx. 25-30 minutes.
2. Boil 6 cups of water. Add tea bags in and let steep for about 5 minutes. Let cool.
3. Strain raspberries from syrup. Mix syrup and tea into pitcher and continue to let chill in the fridge.
4. Serve over ice with fresh raspberries.

Nutrition Information:

Amount Per Serving: Calories: 409Sodium: 45mgCarbohydrates: 105gFiber: 2gSugar: 101g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

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