Raspberry Iced Tea

Iced tea has a rich history that dates back centuries. Its origins can be traced to the 19th century in the United States when it first emerged as a refreshing alternative to hot tea. The drink gained immense popularity, especially in the Southern states, where it became a staple at social gatherings and family reunions. Over the years, iced tea has evolved from a simple beverage into a cultural icon, reflecting regional flavors and preferences.

Beat the summer heat with a refreshing Raspberry Bliss Iced Tea! This simple recipe combines the tartness of fresh raspberries with robust black tea, creating a delicious drink that's perfect for sunny afternoons or gatherings. With just a few fresh ingredients and easy steps, you can craft a vibrant iced tea that not only cools you down but also boasts health benefits. Customize it to fit your taste and enjoy this delightful beverage alongside light snacks or desserts. A summer staple awaits!

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Ingredients

4 cups water

2 tablespoons loose black tea leaves or 4 black tea bags

1 cup fresh raspberries (plus extra for garnish)

1/2 cup granulated sugar (adjust to taste)

1 tablespoon fresh lemon juice

Ice cubes

Fresh mint leaves for garnish (optional)

Instructions

Boil the Water: In a medium saucepan, bring 4 cups of water to a rolling boil.

Brew the Tea: Once boiling, remove from heat and add the black tea leaves or tea bags. Allow it to steep for about 5-7 minutes, depending on how strong you prefer your tea.

Prepare the Raspberry Syrup: In another small saucepan, combine the fresh raspberries and sugar with 1/2 cup of water. Heat over medium-low until the raspberries break down and the mixture starts to simmer, about 5-10 minutes. Stir occasionally and mash the raspberries gently with a fork or a spoon.

Strain the Syrup: Once the raspberry mixture has thickened slightly, remove from heat and strain through a fine-mesh sieve into a bowl to remove the seeds. Press down on the pulp to extract as much liquid as possible. Stir in the lemon juice.

Combine the Tea and Syrup: Remove the tea leaves or bags from the steeped tea. In a large pitcher, mix the brewed tea with the raspberry syrup. Adjust sweetness as desired.

Chill: Allow the tea to cool to room temperature, then transfer to the refrigerator and chill for at least 1-2 hours.

Serve: To serve, fill glasses with ice cubes, pour the chilled raspberry iced tea over the ice, and garnish with additional fresh raspberries and mint leaves if desired.

Prep Time, Total Time, Servings: 20 minutes | 2 hours (includes chilling) | 4 servings