Raspberry mint iced tea is exactly the drink you need to cool down on a hot day. A refreshing blend of tart raspberries, icy spearmint, and smooth tea, this summer drink is best served over ice.
One of my favorite ways to wind down in the evenings is to wander around my garden with a cold beverage in one hand.
Raspberry mint iced tea is a refreshing summer drink that really hits the spot on a hot day. It’s perfect for summer afternoons on the back porch or around the fire.
It’s an easy drink recipe to serve when you’re hosting or on your way to a summer barbecue.
And if you’re growing mint in a perennial herb garden like me, I bet you are probably overrun with it right now!
Why You’ll Love This Summer Drink Recipe
I think you’ll love this drink recipe because it’s
- easy to make
- the perfect balance between tart and sweet
- cooling and refreshing thanks to the mint
- simple to scale up for parties
- also a delicious cocktail if you add spiced rum
If you liked my Strawberry Basil Iced Tea, then you’ll also love this summer drink recipe too!
Things You Need to Make This Summer Drink Recipe
You’ll need a blender, pitcher, something to heat water with and a spoon to make this raspberry mint iced tea.
You’ll also need the following ingredients.
- 2 cups raspberries
- 1 cup sugar
- 1 1/2 to 2 cups fresh spearmint, packed
- 8 black tea bags
- 7 cups cold water
NOTE: I prefer using fresh spearmint from my garden to make this tea, but if you don’t have any fresh mint, you can substitute dried mint, like the kind you’d use to make mint tea. You’ll need 1/2 cup of dried mint or around 4 tea bags of mint tea. Steep it with the black tea in the first step.
How to Make Raspberry Mint Iced Tea
Making raspberry mint iced tea is a simple process.
Boil water and let the tea steep in the hot water for 30 minutes.
Next, reserve a few raspberries and mint leaves for garnish. Then add the raspberries, mint and 4 cups of cold water to a blender and blend until smooth. Leave it alone until the tea is done steeping.
After 30 minutes, remove the tea bags and add your sweetener of choice to the warm tea. I used organic cane sugar this time. Stir until it’s dissolved.
Next, strain the raspberries and mint and pour the liquid into your serving pitcher.
Then add the sweetened tea and garnish with reserved raspberries and mint.
Keep this tea chilled in the refrigerator until ready to enjoy and serve over ice.
To turn this raspberry tea into a cocktail, add about 8 oz of spiced rum to the pitcher and stir.
Other Summer Drink Recipes You Might Enjoy
I’m adding new summer drink recipes often, so subscribe to my email list to be notified! In the meantime, here are a few other drinks you might want to try this summer.
FAQs and Tips for Raspberry Mint Tea
Can I use frozen raspberries?
Yes, you can use fresh raspberries for this recipe.
Can I use dried mint instead of fresh?
Substitute 1/2 cup of loose, dried mint for the fresh mint and steep it with the tea bags.
Do I have to strain this tea?
I prefer the smooth texture of this tea when strained, but you can leave the pulp if it doesn’t bother you.
Can I use decaf tea?
You can definitely use decaffeinated black tea for this.
Can I make this sugar-free?
Absolutely. Substitute your favorite sugar-free sweetener for sugar to make this iced tea low-sugar. Keep in mind the raspberries will naturally have some sugar in it.
Can I make this drink ahead of time?
You sure can! Skip adding ice to the pitcher and store the raspberry mint tea in the refrigerator for up to a week. Add ice and garnishes just before serving.
How long can I store this tea?
Keep this tea in the refrigerator with out added garnishes for up to a week.
Raspberry Mint Iced Tea
Equipment
- small saucepan
- large liquid measuring cup
- blender
- fine-mesh strainer
- pitcher
Ingredients
- 3 cups hot water
- 8 black tea bags
- 2 cups raspberries
- 1 cup sugar
- 1 1/2 to 2 cups fresh mint packed
- 4 cups cold water
Instructions
- Bring 3 cups of water to a boil in a small saucepan. Once boiling, remove from heat. Add tea bags to the hot water. Cover and let steep for 30 minutes.
- Reserve a few raspberries and mint leaves for garnishes. Puree the raspberries, mint, and 4 cups of cold water in the blender. Let sit until the tea is done steeping.
- After 30 minutes, remove and discard the tea bags. Add the sugar to the warm tea and stir until dissolved.
- Strain out the raspberries and mint, pressing gently to extract all the liquid. Discard the solids.
- Transfer the raspberry-mint water and the sweetened tea into a pitcher with ice. Stir to combine. Garnish with additional raspberries and mint.
- Serve over ice or chill in the refrigerator until ready to enjoy.