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Lemon and raspberry iced tea

Australian Gourmet Traveller summer drink recipe for lemon and raspberry iced tea.

By Lisa Featherby
  • Serves 8
  • 15 mins preparation
  • 2 hrs cooking plus chilling
Lemon and raspberry iced tea
Lemon and raspberry iced tea

Ingredients

  • 300 gm white sugar
  • 200 gm frozen raspberries
  • 2 tsp loose leaf black tea
  • 4 lemons, juice only
  • To serve: ice, mint leaves, lemon slices and soda water

Method

Main
  • 1
    Combine sugar and raspberries in a heatproof bowl, stir to combine, and cover with foil. Place over a saucepan of simmering water and cook until syrupy (2 hours). Strain through a fine sieve into a large jug (discard solids) and set aside.
  • 2
    Meanwhile, combine tea and 1 litre boiling water in a separate heatproof jug and cool. Strain through a fine sieve into raspberry mixture, add lemon juice and refrigerate in bottles until chilled.
  • 3
    To serve, fill glasses with ice, add lemon and raspberry tea to taste, top up with soda water, add mint and lemon slices and serve.