Light Raspberry Mint Iced White Tea
A clean, refreshing iced white tea infused with fresh raspberries, bright lemon juice, and cool mint. Lightly sweet, delicately fruity, and ultra-drinkable — a summer staple that feels fresh, not heavy.
Prep Time : 10 min
Cook Time : 10 min
Servings : 8
10 min
10 min
8
Ingredients
Raspberry Mint Tea
• 7 cups (1.65 L) water
• 7 white tea bags — this one on Amazon
• 1 cup fresh raspberries
• 3 Tbsp (45 ml) freshly squeezed lemon juice
• 3 Tbsp honey, to taste — this one on Amazon
• ½ cup fresh mint leaves, lightly crushed (clapped, not muddled)
To Serve
• ice
• Fresh raspberries, for garnish
• Fresh mint leaves, for garnish
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Directions
- Brew the White Tea
Bring 6 cups of water to a boil.
Remove from heat, add the white tea bags, and steep for 8–10 minutes.
Squeeze the tea bags well, discard them, and let the tea cool completely. - Blend the Raspberries
Add the fresh raspberries to a blender with 1 cup water, lemon juice, and honey.
Blend until completely smooth. - Combine the Base
In a large pitcher, stir together the cooled white tea and the raspberry puree until evenly combined. - Cold Mint Infusion
Add the clapped (not muddled) mint leaves to the pitcher.
Refrigerate and let infuse for 10–15 minutes, then remove and discard the mint to prevent bitterness. - Chill
Continue chilling the tea until fully cold, about 1–2 hours. - Serve
Fill glasses with ice.
Pour over the chilled raspberry mint iced tea and garnish with fresh raspberries and mint leaves.
*Notes :
- Always clap mint between your hands, don’t muddle — muddling releases chlorophyll and bitterness.
- If you prefer a smoother drink, strain the raspberry puree through a fine-mesh sieve before mixing.
- This tea keeps well refrigerated for up to 24–36 hours; flavor is best the same day.
Nutrition Facts
( per serving )
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~10 g
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~10 g
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Ingredients
Method
- Bring 6 cups of water to a boil. Remove from heat, add the white tea bags, and steep for 8–10 minutes. Squeeze the tea bags well, discard them, and let the tea cool completely.
- Add the fresh raspberries to a blender with 1 cup water, lemon juice, and honey. Blend until completely smooth.
- In a large pitcher, stir together the cooled white tea and the raspberry puree until evenly combined.
- Add the clapped (not muddled) mint leaves to the pitcher. Refrigerate and let infuse for 10–15 minutes, then remove and discard the mint to prevent bitterness.
- Continue chilling the tea until fully cold, about 1–2 hours.
- Fill glasses with ice. Pour over the chilled raspberry mint iced tea and garnish with fresh raspberries and mint leaves.
Notes
- Always clap mint between your hands, don’t muddle — muddling releases chlorophyll and bitterness.
- If you prefer a smoother drink, strain the raspberry puree through a fine-mesh sieve before mixing.
- This tea keeps well refrigerated for up to 24–36 hours; flavor is best the same day.