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Recipe for: Iced tea with raspberries

May Day Drinks 30 min Easy 6 wyświetleń ~49.40 PLN * - (0)
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Description

Refreshing iced tea with seasonal raspberries — perfect for a May picnic or an afternoon in the garden. This is a blend of strongly brewed black tea and homemade raspberry syrup with the addition of fresh lemon, optional mint, and honey for sweetness. The drink combines an intense, slightly tannic tea base with tart-sweet raspberry, giving a pleasant pink color and a decorative effect with pieces of fruit. Serve with ice cubes in tall glasses; it pairs wonderfully with light salads, sandwiches, and desserts with cottage cheese.

Ingredients Used

Ingredients (7)

Servings:
4
  • Black tea 12 g
  • Water 1600 ml
  • Raspberry 400 g
  • Sugar 80 g
  • Lemon 1.3 szt. (~100 g)
  • ✨ Opcjonalne
  • Mint 30 g
  • Honey 50 ml
💰 Szacowany koszt dania: ~49.40 PLN (12.35 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry syrup

1

Pour about 300 ml of water into a medium pot (18 cm in diameter). Add 400 g of raspberries and 80 g of sugar. Place over medium heat, stirring with a wooden spoon until the sugar dissolves. When it starts to boil, reduce the heat and simmer for 8–10 minutes, occasionally mashing the raspberries with a spoon, until the fruit breaks down and the liquid thickens.

Ingredients: Water, Raspberry
Use a pot with a thick bottom (about 18 cm). A wooden spoon or potato masher is best for mashing. Do not cook on high heat — burnt syrup will be bitter.
2

Remove the pot from the heat and strain the contents through a fine sieve set over a bowl. Using a spoon or spatula, press the pulp to extract as much juice as possible. Set the resulting syrup aside to cool to room temperature (about 15–20 minutes). You can keep the strained pulp for decorating the glasses.

Ingredients: Raspberry
Use a fine mesh strainer or cheesecloth. If you want a clear syrup, strain it twice. Don't throw away the pulp — it's great for yogurt or decoration.

Brewing tea

3

In a kettle, bring the remaining water to a boil (about 1300 ml). Add 12 g of black tea to a teapot or a large heatproof jug. Pour boiling water over the leaves and cover the vessel to retain the steam. Let it steep for 5 minutes — no longer, to prevent the tea from becoming too bitter.

Ingredients: Water, black tea
Use a heatproof pitcher or a stainless steel infuser. If you are using tea bags, place 3–4 bags. Covering helps to retain the aroma and temperature.
4

After 5 minutes, strain the tea through a sieve into a large jug, gently pressing the leaves to release the aroma. Allow the infusion to cool to a lukewarm temperature (about 10–15 minutes). If the tea is too strong or bitter, add a little cold water.

Ingredients: black tea
For straining, use a fine mesh sieve. Do not squeeze the leaves too hard — excessive pressure may release bitterness.

Assembly

5

In a large pitcher, combine the cooled tea and the cooled raspberry syrup. Squeeze the juice from 1 lemon (about 100 g) directly into the pitcher and mix thoroughly with a wooden spoon. Taste the drink and sweeten with tablespoons of honey if needed (optional). Place the pitcher in the refrigerator for at least 30 minutes to chill the drink well.

Ingredients: black tea, Raspberry, Lemon, Honey
Use a measuring cup or lemon squeezer to collect the juice more easily. Add honey gradually and stir, as it is thick. Do not add ice to the pitcher — it will dilute the drink while cooling.

Serving

6

In tall glasses, place a few ice cubes (if available), pour in the iced tea so that each glass has pieces of raspberries. Garnish with a mint leaf and a slice of lemon on the rim of the glass. Serve immediately to preserve the full aromas and freshness.

Ingredients: Raspberry, mint, Lemon
It's best to use tall long drink glasses (300–400 ml). Additionally, you can add a sprig of mint to each glass to enhance the aroma (optional).

Fun Fact

💡

In Poland, raspberries are traditionally associated with summer and the May holiday — since the 19th century, homemade raspberry preserves (syrups, compotes) have been a popular way to preserve the taste of the season. Iced tea with raspberries is a modern combination of local fruits and classic brew.

Best for

Majówka piknik ogród

Tips

🍽️ Serving

Serve chilled in tall glasses with ice cubes and a sprig of fresh mint. For adults, you can add a splash of vodka or cold prosecco (50 ml per serving). It pairs wonderfully with light sandwiches, a young vegetable salad, and a cold cheesecake made from cottage cheese.

🥡 Storage

Store in the refrigerator in a closed pitcher for up to 48 hours. Raspberry syrup can be stored separately in an airtight jar for up to 5 days or frozen in containers for up to 3 months. Do not freeze tea with added ice — add fresh ice cubes before serving.

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