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This recipe for Raspberry Mint Tea is so refreshing and delicious. It’s quick and easy, too. Perfect for an afternoon with the girls or for your next ladies’ meeting, or even a Mother’s Day Brunch.
Are you planning a get-together with your friends for a manicure or movie night? Serve this tea along with your favorite cookies or snacks for a wonderful refreshment.
I first made this tea for a women’s Bible study at church one year. It went over so well and was such an easy recipe to make, it’s been a favorite of mine ever since.
With only five ingredients (one of them water), it’s quite simple to make. So grab your raspberries, mint leaves, and your favorite black tea and get ready to enjoy this summer refreshment! This recipe will serve 4-6 people. If you need to serve more, simply double or triple it as needed.
Ingredients for Raspberry Mint Tea
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Instructions for Making this Recipe
Brew a pot (6-8 cups) of your favorite black tea. Lipton bags (not instant) works well, or if you enjoy loose leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra. Steep tea for 3 minutes.
Meanwhile, pour two cups of water in a small saucepan. Add 1 cup of fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes.
Allow each to cool and pour both tea and strained raspberry mixture into a large carafe.
You’ll want to strain the raspberry syrup with a fine-mesh strainer so that you don’t have seeds in your drink. Simply hold the strainer over the carafe as you pour it into the tea.
Add in mint leaves and stir to combine. With a muddler or long handled wooden spoon, gently press on the mint leaves and twisting to bring out the oils and herbal essence.
When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries. This recipe will serve 4-6 people.
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Raspberry Mint Tea
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 6 cups brewed black tea (bagged or loose leaf)
- 2 cups water
- 1 cup fresh raspberries
- 3 tablespoons granulated sugar
- 5-6 leaves fresh mint
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
- Brew a pot (6-8 cups) of your favorite black tea. Lipton tea bags (not instant) works well, or if you enjoy loose-leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra. Steep tea for 3 minutes.
- Meanwhile, pour two cups of water in a small saucepan. Add 1 cup of fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes.
- Allow each to cool and pour both tea and strained raspberry mixture into a large carafe. Add in mint leaves and stir to combine. With a muddler, or long handled wooden spoon, gently press on the mint leaves and twist to help bring out the oils and herbal essence.
- When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries in each glass. This recipe will serve 4-6 people.
Nutrition
