RecipeRaspberry Mint Iced Tea

Nutrition Facts
Amount per Serving
  • Calories: 15
  • Protein: 0 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 2
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 0 mg

This pretty drink takes me back to summers as a kid, enjoying late nights chasing down fireflies, or selling iced tea (or lemonade) from a makeshift stand to passing neighbors and friends. While it’s a bit more sophisticated than the overly sweetened sip we used to peddle (ahem), this fresh and fragrant version is beautiful, refreshing and completely thirst-quenching!

  • Prep time
  • Total Time
This recipe makes 6 to 8 servings

• 6 raspberry tea bags
• 2 lemons (or 3 tablespoons lemon juice)
• Batch of mint leaves (about 30)
• 2 cups fresh raspberries
• Ice cubes


Boil 4 cups water in a pot. Turn off heat, add the tea bags and steep for 5 minutes. Discard tea bags and let cool.

Pour tea into a large pitcher. Add the raspberries and mint and use a wooden spoon to mash. Refrigerate until ready to serve. Pour tea into a glass, add ice cubes and garnish with additional fresh raspberries and mint leaves.

*Alternatively, to make a single serving, boil a cup of water, add 1 tea bag to cup and steep for 5 minutes. Remove tea bag and let cool. Pour into a glass, add 5 raspberries, 3 to 4 mint leaves, and mash with the back of a spoon. Add ice and additional raspberries and mint for garnish.

For more thirst-quenching goodness, try my Peach-Raspberry Iced Tea.