Raspberry Iced Black Tea
Clean iced black tea finished with an elevated raspberry purée and subtle lemon peel aroma. Bright, lightly fruity, and perfectly controlled — simple done right.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Black Tea Base
• 1.65 L water
• 5 black tea bags (Ceylon or light breakfast tea) — this one on Amazon
Raspberry Purée
• 300 g fresh raspberries (or thawed frozen)
Citrus & Sweetening
• 2 strips lemon peel (yellow part only, no white pith)
• 2–3 Tbsp mild honey, to taste — this one on Amazon
Wet Batter
• Ice
• Fresh raspberries
• Lemon peel twists (optional)
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Directions
- Brew the Black Tea
Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm. - Infuse Lemon Aroma
Add the lemon peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact adds bitterness. - Prepare the Raspberry Purée
Add the raspberries to a blender and blend briefly until smooth.
Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the seeds. Discard solids. You want clean, bright raspberry liquid — not pulp. - Sweeten Lightly
While the tea is still warm, stir in 2 tablespoons honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. This should stay controlled, not sweet. - Combine
Stir 120–160 ml of the strained raspberry purée into the tea. Taste and adjust carefully — the raspberry should lift the tea, not dominate it. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled raspberry iced black tea, and garnish with fresh raspberries and an optional twist of lemon peel.
*Notes :
- Raspberry must be strained. Seeds and pulp destroy elegance.
- Lemon peel is fragrance only, not flavor.
- Honey is a controller, not a sweetener. If you taste honey, you overdid it.
- Use light black tea so the fruit stays clean and precise.
- Best enjoyed within 24 hours for brightness.
Nutrition Facts
( per ~200 ml serving )
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
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Raspberry Iced Black Tea
Ingredients
Method
- Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
- Add the lemon peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact adds bitterness.
- Add the raspberries to a blender and blend briefly until smooth. Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the seeds. Discard solids. You want clean, bright raspberry liquid — not pulp.
- While the tea is still warm, stir in 2 tablespoons honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. This should stay controlled, not sweet.
- Stir 120–160 ml of the strained raspberry purée into the tea. Taste and adjust carefully — the raspberry should lift the tea, not dominate it.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled raspberry iced black tea, and garnish with fresh raspberries and an optional twist of lemon peel.
Notes
- Raspberry must be strained. Seeds and pulp destroy elegance.
- Lemon peel is fragrance only, not flavor.
- Honey is a controller, not a sweetener. If you taste honey, you overdid it.
- Use light black tea so the fruit stays clean and precise.
- Best enjoyed within 24 hours for brightness.