Nothing says summer like some homemade raspberry sweet tea. It’s cold, refreshing, and well, sweet. What more could you ask for? Maybe a little alcohol? We’ve got that covered too.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready In: 20 minutes
- 1 1/2 cups white sugar
- 7 1/2 cups water
- 12 black tea bags
- 12 oz frozen raspberries
- Medium sauce pan
- Large pot or two smaller pots
- In a medium saucepan, combine sugar and 1½ cup water over medium-high heat, stirring until sugar has completely dissolved.
- Add in raspberries to simple syrup and allow it to come to a low boil.
- While raspberries are cooking, start 6 cups of water to boil in a large pot (or use two smaller pots with 3 cups of water each). When they boil, immediately add in the tea bags and remove from heat. Allow tea bags to steep for 4.5 minutes (no shorter, no longer!) before removing the bags.
- While tea is steeping, strain raspberry syrup through a fine strainer, making sure to get every drop of liquid out of them without getting any seeds.
- Combine tea and raspberry syrup in a serving pitcher (exact ratio may very based on how sweet you like your tea) and allow to cool slightly before serving over ice.
If you’re looking to add some alcohol to your sweet tea, we highly recommend Metcalfe’s Raspberry Liqueur. You can use this in place of the raspberry syrup altogether if you want a more alcoholy, less sweet raspberry tea, or use it in conjunction with all or part of the raspberry syrup to your liking. Metcalfe’s also makes some pretty great Maple Cream Liqueur that we’ve blogged about – read more about that here.