This easy Lime & Raspberry Iced Tea, made with homemade raspberry syrup, freshly squeezed lime juice, mint and green tea, is the perfect refreshing cold beverage for hot summer days.
This Lime Raspberry Iced Tea is a refreshing summer drink the whole family can enjoy.
I have a soft spot for raspberries — they show up in many of my favorite recipes. This Lime Raspberry Iced Tea is one of those simple, vibrant drinks that brightens any warm afternoon. Made with green tea and a quick homemade raspberry-lime syrup, it offers a fruity alternative to plain iced tea.
Lime Raspberry Iced Tea works beautifully for an evening on the patio, a summer BBQ, or any gathering where you want a refreshing, non-alcoholic option. Even outside the peak of summer, a cold glass of this tea can be a delightful treat.
Before you go, a couple quick notes:
- Make this Lime Raspberry Iced Tea this weekend — it’s easy to prepare and always well received.
- Enjoy the moment and share it with friends.
If you make this Lime Raspberry Iced Tea, please rate the recipe and share how it turned out in the comments — feedback is always appreciated!
Lime Raspberry Iced Tea
This easy Lime & Raspberry Iced Tea, made with homemade raspberry syrup, freshly squeezed lime juice, mint and green tea, is a refreshing cold beverage perfect for hot days.
Drinks
American
drink, easy, raspberry, refreshing, summer, tea
15
minutes
1
hour
1
hour
15
minutes
6
medium glasses
49
kcal
Ingredients
For the syrup:
-
2
cups
frozen raspberries -
½
cup
lime juice
about 2 ½ limes -
2
tbsp
honey -
¼
cup
water
For the iced tea:
-
6
green tea bags
black tea works fine too -
6-9
cups
water -
½
cup
fresh mint leaves - ice cubes
Instructions
For the Raspberry Syrup:
-
Combine frozen raspberries, lime juice, honey and ¼ cup water in a blender. Blend until completely smooth.
For the Raspberry Iced Tea:
-
Place tea bags in a large heatproof pitcher. Pour simmering water over the tea and steep: at least 5 minutes for black tea, and at least 10 minutes for green tea. Remove and discard the tea bags, then refrigerate until cool.
-
When the tea is chilled, mix in the raspberry syrup. Adjust the amount to taste — approximately 1 tablespoon of syrup per cup of tea is a good starting point.
-
Stir in fresh mint leaves and refrigerate for at least one hour to let the flavors meld. If you won’t serve the tea the same day, remove the mint after chilling to avoid an overly strong mint flavor.
-
To serve, fill glasses with ice, pour the raspberry tea (leave mint leaves behind), and sweeten if desired.
Recipe Notes
You’ll likely have some extra raspberry-lime syrup leftover — it’s great on yogurt, pancakes, or mixed into sparkling water.