Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (960 ml) just-boiled water (about 205°F / 96°C)
- 4 black tea bags (or 4 tsp loose-leaf black tea)
- 1 1/2 cups (180 g) fresh raspberries
- 1/4 cup (50 g) granulated sugar, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- 2 cups (480 ml) cold water
- 2–3 tsp food-grade rosewater, to taste
- Ice cubes, extra raspberries, lemon slices, and fresh mint for serving (optional)
Do This
- 1. Brew tea: Pour 4 cups just-boiled water over black tea; steep 4–5 minutes, then remove tea bags or strain loose tea.
- 2. Cool slightly: Let the hot tea sit 5 minutes so it is very warm but not boiling.
- 3. Muddle berries: In a large pitcher, mash raspberries with sugar and lemon juice until juicy and syrupy.
- 4. Combine: Pour the warm tea into the pitcher and stir until the sugar is dissolved.
- 5. Add water and rose: Stir in 2 cups cold water and 2 tsp rosewater; taste and add up to 1 tsp more rosewater and more sugar if desired.
- 6. Chill and serve: Refrigerate at least 1 hour. Serve over ice, strained if you prefer, and garnish with raspberries, lemon slices, and mint.
Why You’ll Love This Recipe
- Fragrant and elegant: Classic black iced tea gets a floral lift from rosewater and a fresh berry twist.
- Refreshing but not too sweet: Lightly sweetened berries balance the tannins of black tea without becoming syrupy.
- Perfect for entertaining: The vivid ruby color and delicate aroma make it look and feel special with very little effort.
- Easy to customize: Adjust the sweetness, tea strength, and rosewater level to match your own taste.
Grocery List
- Produce: Fresh raspberries, lemons, fresh mint (optional)
- Dairy: None
- Pantry: Black tea (bags or loose leaf), granulated sugar or honey, food-grade rosewater, ice cubes, water
Full Ingredients
For the Raspberry-Rose Tea Base
- 4 cups (960 ml) just-boiled water (about 205°F / 96°C)
- 4 black tea bags or 4 tsp loose-leaf black tea
- 1 1/2 cups (180 g) fresh raspberries
- 1/4 cup (50 g) granulated sugar or 3 tbsp (45 ml) mild honey, plus more to taste
- 2 tbsp (30 ml) fresh lemon juice (about 1 medium lemon)
- 2 cups (480 ml) cold water
- 2–3 tsp food-grade rosewater, to taste
For Serving
- Ice cubes
- Extra fresh raspberries
- Lemon slices or wheels
- Fresh mint sprigs (optional)
Step-by-Step Instructions
Step 1: Brew a strong black tea base
Bring water just to a boil. Measure 4 cups (960 ml) of the hot water into a heatproof jug or saucepan. Add the black tea bags or loose-leaf tea. Cover and let the tea steep for 4–5 minutes for a full, robust flavor. Avoid steeping much longer than 5 minutes, or the tea can become overly bitter.
Remove the tea bags, squeezing them gently against the side of the jug, or strain out the loose-leaf tea. Set the hot brewed tea aside to cool slightly for about 5 minutes. You want it very warm but not scalding when it meets the raspberries, to extract their flavor without cooking them.
Step 2: Prep and muddle the raspberries
While the tea steeps, rinse the raspberries under cool water and drain well. Add 1 1/2 cups (180 g) raspberries to a large heatproof pitcher (at least 2-quart / 2-liter capacity). Sprinkle the sugar over the berries and pour in the lemon juice.
Using a muddler, a sturdy wooden spoon, or the back of a ladle, mash the raspberries thoroughly until they break down and release lots of juice. Aim for a loose, jammy mixture with only small bits of fruit remaining. This muddling step infuses the tea with bright raspberry flavor and color.
Step 3: Combine the warm tea and raspberry mixture
Pour the warm (not boiling) black tea into the pitcher with the muddled raspberries, sugar, and lemon juice. Stir well, scraping the bottom of the pitcher to ensure all the sugar dissolves into the tea. The heat of the tea helps draw flavor and color from the berries and fully dissolves the sweetener.
Let this raspberry-tea mixture sit for 5–10 minutes on the counter, stirring once or twice. The liquid should deepen into a rich, ruby-red color. Taste a spoonful (blowing on it to cool first) and adjust the sweetness if needed, adding a little more sugar or honey and stirring to dissolve.
Step 4: Add cold water and scent with rosewater
Stir in 2 cups (480 ml) of cold water to bring the tea down to drinking strength and help it cool. Now add 2 tsp of food-grade rosewater and stir. Rosewater is potent, so start modestly.
Taste the tea: you should notice a gentle, floral aroma that supports, rather than overwhelms, the raspberries and black tea. If you want a more pronounced rose flavor, add up to 1 tsp more rosewater, a few drops at a time, tasting as you go. If it ever tastes “perfumy,” dilute with a bit more cold water or extra brewed tea if you have it.
Step 5: Chill thoroughly (and strain if you like it smooth)
Cover the pitcher and refrigerate the raspberry-rose iced tea for at least 1 hour, or until completely cold. During this time, the flavors meld and the tea becomes especially refreshing.
Before serving, you have two options:
- Rustic and pulpy: Leave the muddled berries in the pitcher for a textured drink with soft bits of raspberry.
- Smooth and elegant: Pour the tea through a fine-mesh sieve into a clean pitcher, pressing on the solids to extract as much liquid as possible, then discard the seeds and pulp.
Step 6: Serve over ice with elegant garnishes
Fill tall glasses with ice cubes. Pour the chilled raspberry-rose iced tea over the ice. For a pretty finish, garnish each glass with a few whole raspberries, a lemon wheel or slice, and a small sprig of fresh mint.
Give each glass a gentle stir so the garnish perfumes the drink. Serve immediately while icy-cold. If the tea has been sitting for a while, stir the pitcher briefly before pouring to distribute any settled raspberry goodness.
Pro Tips
- Control the rose flavor: Always add rosewater gradually. Different brands vary in strength, and it is easier to add more than to fix an over-floral drink.
- Choose the right tea: A medium-strong black tea such as English Breakfast, Assam, or Ceylon works best. Avoid heavily smoked teas, which can clash with the rosewater.
- Make it less sweet: Use only 2 tbsp sugar, then taste after chilling and add a little liquid sweetener (like simple syrup or honey) at the table if needed.
- Speed up chilling: Use 3 cups (720 ml) brewed tea and 3 cups (720 ml) ice instead of 4 cups hot water and 2 cups cold water. The ice will melt and cool the tea quickly.
- Pretty serving idea: Freeze whole raspberries and tiny lemon wedges into ice cubes for a decorative, flavorful way to keep the tea cold.
Variations
- Sparkling raspberry-rose iced tea: Replace 1 cup (240 ml) of the cold water with chilled sparkling water or plain seltzer just before serving. Pour gently to keep the bubbles.
- Herbal twist: Brew 3 black tea bags plus 1 hibiscus or rosehip tea bag with the hot water. The hibiscus adds a deeper red color and a subtle tart note that complements the raspberries.
- Lightly boozy version (adults only): Stir 1/2–3/4 cup (120–180 ml) chilled dry rosé wine or a splash of gin into the strained, chilled tea just before serving. Add extra ice and garnish generously.
Storage & Make-Ahead
Store the raspberry-rose iced tea in a covered pitcher in the refrigerator for up to 3 days. If you leave the raspberry pulp in the tea, you may notice some settling at the bottom; simply stir before serving. For the clearest, longest-lasting tea, strain out the berries before chilling.
This recipe is ideal for making ahead. For the best flavor, brew and combine the tea, raspberries, and sugar up to 24 hours in advance, then add the rosewater just before serving so its floral aroma stays bright. Add ice and garnishes directly to individual glasses instead of the pitcher to prevent dilution.
Nutrition (per serving)
Approximate values per serving (about 1 1/2 cups / 360 ml), using 1/4 cup sugar and no optional alcohol:
Calories: ~70 kcal; Carbohydrates: ~18 g; Sugars: ~16 g; Protein: ~1 g; Fat: 0 g; Fiber: ~2 g (if unstrained); Sodium: 5 mg. These values are estimates and will vary based on sweetener choice and whether you strain out the raspberry pulp.
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