Sweet Raspberry Lime Iced Tea Recipes

RASPBERRY BASIL ICED TEA

Steps:

• Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves.
• Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.

RASPBERRY ICED TEA

Steps:

• Place the tea bags in a large heat-proof pitcher. Boil the water, pour it over the tea bags, and allow it to steep for at least 10 minutes. Remove the tea bags, and allow the tea to cool.
• Combine the sugar and water in a small saucepan, and bring the mixture to a boil. Reduce the heat and simmer briefly, stirring, until the sugar is dissolved. Remove from the heat and add the raspberries, then allow the mixture to come to room temperature.
• Combine the tea, raspberry syrup, and fresh lime juice in a large pitcher. To serve, pour the sweet tea into large glasses filled with ice and garnish with sprigs of mint.

A MOST EXCELLENT RASPBERRY ICED TEA

Steps:

• In a 4qt pot, combine water & sugar. This is the time to add a vanilla bean or your whole spice of choice. Bring to a boil.
• Turn off heat & add tea leaves. Cover & let stand to steep & cool an hour or so.
• When somewhat cooled, add fresh raspberries. Continue to let steep/cool a couple more hours.
• Mash raspberries to be sure all juice is extracted. Pour through a fine mesh strainer, pushing on solids to get all the liquid, into a 2qt. pitcher. Add lemon or lime slices, if desired.
• Refrigerate until thoroughly chilled.

RASPBERRY SWEET TEA

Steps:

• In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. , Add tea bags; steep for 5-8 minutes. Discard tea bags. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea. , Transfer to a large pitcher. Refrigerate until chilled.

SWEET LIME ICED TEA

Steps:

• Pour the water into a gallon sized jar over the tea bags. Allow to steep for 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

SWEET RASPBERRY TEA

Steps:

• In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags., Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds., In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold.

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.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put tea bags in an 8-cup glass measuring cup.
• Boil the water, then pour it over the tea bags; let steep at least 10 minutes.
• Remove tea bags and let cool.
• In a small saucepan combine the sugar and 1 cup water; 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.
• Add ice to 4 (12 oz.) glasses.
• To each, squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.