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Two tall glasses of Raspberry Iced Tea lemon slices and fresh raspberries and a small white dish of raspberries.
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5 from 39 votes

Raspberry Iced Tea

This Raspberry Iced Tea combines the refreshing flavor of iced tea with the sweetness and tartness of fresh raspberries for an easy summer drink!
Course Beverage
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 112kcal
Author Yumna Jawad


  • 8 cups water divided
  • ½ cup granulated sugar
  • 4 black tea bags
  • 2 pints raspberries or 4 cups frozen
  • Fresh raspberries for serving
  • Lemon slices for serving


  • In a large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Add tea bags and steep the tea for 10 minutes, then discard tea bags. Allow the tea to come to room temperature, then transfer to a large pitcher and set in the refrigerator.
  • In another saucepan, bring remaining water to a boil. Add the raspberries, reduce heat, then simmer uncovered for 10 minutes. Use a fine-mesh sieve or cheesecloth to strain the raspberry liquid and discard pulp. Add raspberry juice to the tea mixture in the pitcher and stir to combine.
  • Serve cold over ice with fresh raspberries and lemon slices, if desired.


  • Substitutes: This recipe is totally customizable with any flavor of iced tea you’d like and any fruits/juice/coconut water combinations you like. You can improvise to make it unique.


Calories: 112kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 188mg | Fiber: 8g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 35mg | Calcium: 39mg | Iron: 1mg