This is the easiest homemade raspberry iced tea recipe! Made with raspberry syrup and refreshing iced tea, this combination is bursting with flavor and is a hit on hot summer days.
Raspberry Simple Syrup: Clean the raspberries well. In a small saucepan, combine sugar, water, and raspberries. Heat over medium-high heat until simmering, stirring occasionally. Simmer for 5-7 minutes until the berries have disintegrated into seeds. Remove from heat and strain out the berries and seeds through a fine-mesh sieve.
Tea: Brew homemade iced tea using the quick brew method: Bring water to a simmer and add tea bags; let them steep until desired strength is reached, but for no longer than 3-5 minutes. Meanwhile, add the ice to a large pitcher. Pour the hot tea over the ice, removing the tea bags. Stir vigorously for a few minutes until the ice has melted.
Stir together 6 cups of iced tea and 1 cup of raspberry simple syrup. Adjust to taste, adding more syrup if needed. Store the remaining syrup in the fridge (see notes).
Serve the iced tea in glasses filled with ice and garnish with fresh raspberries, mint, and/or lemon slices as desired. Store any leftover tea in the fridge in an airtight container for up to 3 days, shaking or stirring as needed before serving again.
Notes
Tea: This recipe is a smaller version of my quick brew iced tea method; be sure to adjust the strength to your liking. Try the cold brew method, too! As written, it will yield 8 cups, so be sure to measure out 6 cups for this recipe.
Syrup: You'll have about 1 1/2 cups of raspberry syrup; if you don't add it all to the tea, store the leftover syrup in an airtight container and enjoy with cocktails, coffee, and more.
Or, make an extra 1 cup of tea, and use the rest of the syrup!