Raspberry Iced Tea Recipe
This raspberry iced tea recipe uses
as its base. It's the perfect backdrop for raspberries giving a beautiful rich colour to the tea.
We had so many delicious raspberries in our garden this year that we made our own raspberry cordial. But if you don't have any, or it's not raspberry season, you can buy Belvoir Raspberry & Lemon Cordial
here. We use lemon in our cordial just to lift the flavour a little.
I love the flavour of the tea and the fruity raspberries together, and I don't add sugar to my recipe. After all, the cordial is quite sweet. If you prefer a sweeter flavour, you can of course add sugar. It's best to add the sugar when you first brew the tea as it will dissolve in the hot tea.
Try it first with the cordial and see how it goes.
Raspberry Iced Tea Recipe
Time: 1 1/2 hours
Makes four glasses
Raspberry Iced Tea Ingredients:
4 tsp ceylon black tea leaves
1 litre (4 cups) water
1 tbsp lemon juice
Many ice cubes
4-8 tbsp raspberry cordial
Raspberry Cordial Ingredients:
250g (1 cup) raspberries
250g (1 cup) sugar
150ml (1/2 cup) water
1 1/2 tbsp lemon juice
- First make the tea.
- Empty your kettle of old water.
- Put 1 litre (4 cups) of water in the kettle and set to boil.
- Put 4 teaspoons of Ceylon black tea leaves into a teapot.
- Don't wait for the kettle to switch itself off - it will already have been boiling for some time. Listen for the boil, and perhaps lift the lid to check. As soon as it is just boiling, pour all the water into the teapot, put on the lid and set the timer for 5 minutes.
- Get your pitcher ready. You need a pitcher that can hold over a litre of liquid. Put 12 ice cubes into the bottom of the pitcher.
- When the timer goes off, use a tea strainer to collect the leaves and pour the tea directly onto the ice cubes. Cover the pitcher and leave the tea to go completely cold. If you pour tea directly over ice cubes, it keeps it clear. If you leave it to go cool on its own, it will be cloudy.
- If you are making your own raspberry cordial, now is the time to make it.
- Once the tea is cold (about 30 minutes), put it in the fridge to get completely cold for about 45 minutes and then keep it there until you are ready to serve it.
- When you remove it from the fridge, add the lemon juice and the raspberry cordial.
You add the cordial to taste. I like it less sweet, but others prefer more cordial - and you do want to be able to taste the raspberry. Also, sometimes the tea tastes stronger or weaker and you need to adjust the amount of cordial you use accordingly.
I start off with 4 tablespoons, but usually have double that in the end.
- Finally, top up the raspberry iced tea with more ice cubes, and you're ready to serve.
If you would like, you can use these pretty ice cubes with fruit or flowers in them. Try using ice cubes with raspberries and slices of lemon with this tea.
This raspberry iced tea recipe goes well with chocolate eclairs, chocolate zucchini cake, English chocolate cake, dark chocolate cupcakes..... Anything chocolate!
For a lighter summer afternoon tea, try it with cucumber sandwiches (make little open ones with balsamic vinegar) and strawberries and cream.