Juicy Raspberry Iced Tea

A unique twist on a classic summer iced tea, this raspberry iced tea recipe is super refreshing, energizing and aesthetically pleasing.

juicer made pitcher and two glasses of raspberry iced tea garnished with basil and a raspberry on a table

Ingredients

raspberries (preferably frozen) 2 oz 57 g 14 raspberries
pear (Bosc) 11.5 oz 326 g 2 medium pears
orange (peeled) 3.1 oz 88 g 2/3 medium orange
basil 0.1 oz 3 g 1 leaf
dried hibiscus (or your tea of choice) 0.04 oz 1 g 1 teaspoon
water 2.3 oz 65 g 1/3 cup water

Directions

  1. This recipe is best when made in a bigger batch. Just multiply the ingredient amounts by the number of servings you want to make!

  2. Prior to making this recipe, remove the raspberries from the freezer to thaw. They are ready to juice with the rest of the ingredients when they are halfway thawed out.

  3. Heat water to just under boiling, add hibiscus or your tea of choice, and place in the fridge for at least one hour or until cool.

  4. Drain the flowers/tea leaves from the tea (you can make this ahead of time and store in the refrigerator).

  5. Juice the rest of the ingredients, including the half-thawed raspberries.

  6. Mix the tea with the juice and serve over ice cubes.

Pro tips

  • You can make the tea up to a day ahead of time and keep in the refrigerator until you’re ready to make the juice.

  • This recipe is best when made in a bigger batch. Just multiply the ingredient amounts by the number of servings you want to make!

  • If you prefer unsweetened or less sweet tea, omit or reduce the amount of pear.

  • You can use fresh raspberries, but half-thawed frozen raspberries will usually yield more juice.

  • Garnish with a sprig of basil, a raspberry, an orange slice or even a lemon slice to take your presentation up a notch.