Raspberry Lemonade Iced Tea Recipes

RASPBERRY LEMONADE ICED TEA

Steps:

• In a small saucepan heat sugar in about 3 cups of water. Heat to boiling. Turn off heat and immediately add raspberry teabags. Remove from stove and let sit for 30 minutes to steep and cool.
• In a blender combine frozen raspberries with 1 cup water. Pulse until pureed.
• In a gallon pitcher combine frozen lemonade concentrate, cooled raspberry tea and pureed raspberries.
• Fill approximately to 3/4 line with water. Add ice to the top. Garnish with fresh rasberries and lemon. Serve and enjoy.

RASPBERRY LEMONADE

Steps:

• Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
• Fill mason jars with ice cubes and top them off with the lemonade.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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RASPBERRY ICED TEA

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

RASPBERRY ICED TEA

Steps:

• Put the 3 large teabags in a pitcher with the 2 cups cold water.
• Wait until tea is brewed.
• Take out teabags.
• If you want a sweeter drink, put sugar in now.
• Add 4 cups hot water, stir.
• Add the 12 oz (1 and a half cups) raspberry lemonade.
• Stir.
• Add 2 cups water.
• stir.
• Best when served cold!

RASPBERRY LEMONADE

Steps:

• In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.