RASPBERRY ICED TEA
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. -Chris Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield about 2 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , 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 to the tea mixture. Serve in chilled glasses over ice.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 0 protein.
RASPBERRY ICED TEA
This is the best, easiest summer drink EVER!
Provided by martibj5
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 15m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 22.2 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.1 g, Sodium 15.1 mg, Sugar 16.4 g
ICED RASPBERRY TEA
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. -Lois McGrady, Hillsville, Virginia
Provided by Taste of Home
Time 10m
Yield 16 servings (4 quarts).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY ICED TEA
Raspberry iced tea is sweet, refreshing, and delicious. Learn how easy it is to make the essential summertime drink from fresh raspberries.
Provided by Colleen Graham
Categories Beverage
Time 1h30m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Bring 4 cups of water to a boil. Remove from heat, stir in the sugar until dissolved. Add tea bags and let steep for 10 to 15 minutes. Remove the tea bags once it reaches your desired strength. Add a little more sugar before it cools down for a sweeter tea. Let cool or chill in the refrigerator.
- In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat, add the raspberries and mash. Simmer for about 15 minutes. Remove from the heat and let cool.
- Strain out the raspberries using a fine-mesh strainer or cheesecloth.
- Combine the sweet tea and raspberry water in a pitcher. Add the juice of 1 lemon and stir well. Chill in the refrigerator until ready to drink.
- Serve over ice, garnish with raspberries and lemon slices, and enjoy.
Nutrition Facts : Calories 110 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 19 g, Fat 1 g, ServingSize 8 cups (8 servings), UnsaturatedFat 0 g
RASPBERRY ICED TEA CUPCAKES
This is a recipe I submitted in a cupcake contest our local chocolate boutique was hosting. Despite warnings that I should stick with something including chocolate, I went with my instinct and won first prize! These cupcakes taste very similar to a popular, commercially available raspberry tea.
Provided by ilkaisha
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 36
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
- Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
- When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
- To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
- Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 29.8 g, Cholesterol 73.4 mg, Fat 18.1 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 11.2 g, Sodium 232.3 mg, Sugar 18.1 g
RASPBERRY ICED TEA
Make and share this Raspberry Iced Tea recipe from Food.com.
Provided by MizzNezz
Categories Beverages
Time 14m
Yield 2 quarts
Number Of Ingredients 4
Steps:
- Bring 4 cups water to a boil.
- Add sugar and tea bags; steep for 6 minutes.
- Discard tea bags.
- Add 4 cups water.
- In saucepan mix raspberries with remaining 1/2 cup water.
- Bring to a boil.
- Simmer for 3 minutes.
- Push berries through a strainer to remove seeds.
- Add berry mixture to tea mixture, serve over ice.
RASPBERRY ICED TEA
Make and share this Raspberry Iced Tea recipe from Food.com.
Provided by StarShine Chef
Categories Punch Beverage
Time 15m
Yield 2 quarts
Number Of Ingredients 6
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!
Nutrition Facts : Sodium 28.4
RASPBERRY ICED TEA
I never thought that I would enjoy fruit teas as much as do until I had a glass of raspberry iced tea. Refreshing and delicious. I tried several ways and then this way. The blend is not too strong or weak, and not too sweet. Although if you want to you could add more sugar if you like.
Provided by KGCOOK
Categories Beverages
Time 11m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 3
Steps:
- Fill Coffee maker with water to 12 cups.
- Put all 5 tea bags in bottom of pot.
- Brew the water.
- Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
- Remove tea bags.
- Pour into 2 quart sized pitcher.
- Add enough water to fill to 2 quarts.
- Add 1 tub of Crystal Light to pitcher and stir.
- Refrigerate until cold or serve over ice when ready to enjoy.
- If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.
Nutrition Facts :
LONG ISLAND ICED TEA
It's easy to customize Long Island iced tea ingredients to suit your tastes. For instance, try adjusting the tequila. If you like a bolder flavor, use one ounce. If you would prefer a more mellow drink, then use a half ounce in this Long Island recipe.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Place ice in a Collins or highball glass. Pour the remaining ingredients into the glass; stir.
Nutrition Facts : Calories 330 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
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