Ingredients for Raspberry Cranberry Iced Tea
- Frozen Unsweetened Raspberries
- 8 cups water
- Black Tea Bags
- Cranberry Raspberry Juice
- Granulated Sugar
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How to Make Raspberry Cranberry Iced Tea
- In a large saucepan, combine 2 cups frozen raspberries and 8 cups of water.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to break up the raspberries.
- Reduce heat to low, cover, and simmer for 10 minutes, allowing the raspberries to release their flavor.
- Remove from heat and strain the mixture through a fine-mesh sieve, discarding the seeds.
- Add 6 black tea bags (or 4 Earl Grey tea bags for a citrusy twist) to the strained raspberry liquid. Cover and steep for 1 hour.
- Remove the tea bags and strain the tea again through a fine-mesh sieve to ensure a smooth texture.
- Pour the raspberry tea into a heatproof glass pitcher.
- Add 1 cup of granulated sugar (or to taste) and stir until completely dissolved.
- Stir in 2 cups of raspberry cranberry juice.
- Serve immediately over ice or chill in the refrigerator for later. Garnish with fresh raspberries and cranberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
0g
Carbs
0g
