raspberry – FoodWatcher

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Raspberry Brownies

Brownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time. Whenever I am feeling fruity, I…

Raspberry Muffins

Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing wi…

Summer Fruit Tart with Almond Cream

This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines. Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines,…

Frangipan French fruit tart recipe with nectarines and raspberries

This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines.

Frangipan French fruit tart recipe with nectarines and raspberries

Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines, with their slightly tooth-resistant skin, just enough to provide contrast to the juicy flesh, but not enough to make them necessary to peel. Yay for that as well.

Continue Reading Summer Fruit Tart with Almond Cream...

Raspberry Cream Cheese Danish Braid

These Raspberry Cream Cheese Danish Braids are BEAUTIFUL and the perfect treat for the holidays or any special occasion. You can enjoy them for breakfast, brunch, tea time, or dessert. Now, let me tell you my little secret…they are made with stor…

Half-and-Half White Chocolate Raspberry Cookies

white chocolate raspberry cookies on white backround

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie recipe from 100 Cookies and split the dough in half, adding finely chopped white chocolate to one side, and freeze-dried raspberry powder to the other. The result is a buttery, delicious cookie with excellent flavor: the white chocolate and raspberry shine in each bite. Eaten just cooled, the cookie will have crisp edges and a soft, tender center. A great after-school or after-work snack that will make you pause, if only for a moment, and remember those long, glorious summer months. Ingredient Notes for White Chocolate Raspberry Cookies: All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender. Unsalted Butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top […]

The post Half-and-Half White Chocolate Raspberry Cookies appeared first on The Vanilla Bean Blog.

White Chocolate Raspberry Energy Balls

I love energy balls (aka energy bites). I eat one every day after lunch for a healthy little sweet treat. A few of my favorites include: monster cookie, chocolate peanut butter, pumpkin, and almond joy. I also love these White Chocolate Raspberry Energ…

White Chocolate Raspberry Cookies

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love the…

Raspberry Iced Tea

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual…

A Couple Cooks – Recipes worth repeating.

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.

Here’s a bright beverage that’s perfect for warm weather: Raspberry Iced Tea! This recipe uses real berries to infuse a tangy pop into this summertime drink. It’s balanced with just the right sweetness to make the berries sing. What’s more fun than adding fresh fruit to tea? This one is great for outdoor entertaining and festive occasions, or for casual sipping on your patio (we like both). The flavor is beyond refreshing, and making it homemade is loads tastier than store-bought. Here’s how it’s done!

Ingredients for raspberry iced tea

Making raspberry iced tea is simple: no need to simmer a raspberry syrup on the stovetop! You’ll simply blend the berries with water and sugar, then add them to tea and chill. Here are the ingredients you’ll need:

Frozen raspberries: Frozen berries are much more economical than fresh, and the flavor is great. Feel free to use fresh if you have them!
Lemon: fresh citrus accentuates the sweet tart berries
Sugar: sugar is necessary to balance the flavor here, otherwise it’s overly tart
Black tea bags: Black tea has the best flavor here. Keep in mind it has caffeine, but only about half the caffeine level that’s in a cup of coffee.

Tips for straining the raspberries

The main part of this raspberry iced tea that requires effort is straining the raspberries. Because raspberry seeds make unpleasant floaties in a drink, you’ll want to remove them as part of the process. Throw the berries in a blender with water, lemon juice and sugar, then blend until a puree forms. Here’s what to expect when you’re straining:

Use a fine mesh strainer. You want to remove all the seeds here, so a fine mesh strainer is key for getting a smooth syrup-like texture.
Use a spatula to gradually force the syrup through. It will take longer than you think! But keep forcing it through with a spatula until all the seeds are removed.

Garnishing the drink

If you’re using this raspberry iced tea for entertaining or parties, the garnish is where it’s at! Add some additional raspberries or lemon slices to the pitcher or each glass. Colorful straws also add a fun element: we like these striped paper straws.

Tip: If you don’t want to buy more raspberries, save out a handful for the garnish from the 2 cups you’re using for the pitcher. (Saving out a few doesn’t hurt!)

More types of iced tea

Iced tea is ideal for entertaining: we love it in the summer for cookouts and barbecues! Here are a few other iced tea ideas in addition to this raspberry iced tea:

Try our classic Iced Tea Recipe
Opt for Cold Brew Tea
Grab a Lemon Iced Tea
Try Iced Green Tea

Iced Tea Recipe

Cold Brew Tea

Iced Green Tea

Lemon Iced Tea

Raspberry Iced Tea

★★★★★

5 from 1 reviews

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 8 to 9 cups

Print Recipe

Description

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.

Ingredients

8 cups water, divided
6 black tea bags
2 cups frozen* or fresh raspberries (8 ounces), plus more for garnish
¼ cup fresh squeezed lemon juice (about 2 lemons)
¾ cup sugar

Instructions

In a saucepan, heat 4 cups water to a simmer. Turn off the heat and add the tea bags. Allow to steep for 5 minutes.
Meanwhile, place the raspberries*, lemon juice, sugar and 4 cups water in a blender and blend until smooth. Strain the liquid through a fine mesh sieve into a bowl, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete).
When the tea is steeped, remove the bags and pour it into the bowl with the raspberry water. Allow to cool until room temperature, about 10 minutes.
Transfer the mixture to a pitcher and refrigerate at least 2 hours before drinking. Stores for up to 4 days.

Notes

*We prefer frozen berries because it’s much more economical and the flavor is great. Feel free to use fresh if you have them! If you’d like, save out a handful of the berries for garnishing the pitcher before blending.

Category: Drink
Method: Tea
Cuisine: Tea
Diet: Vegan

Keywords: Raspberry iced tea

A Couple Cooks - Recipes worth repeating.

Chocolate Raspberry Crumb Bars

Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful. Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure. […]

The post Chocolate Raspberry Crumb Bars first appeared on Love and Olive Oil.

Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful.

Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure.

Rectangular cut Chocolate Raspberry Crumb Bars on parchment, pink background with fresh raspberries

Oat and jam crumb bars are, well, kinda my jam. I love being able to use up the random half-filled jars of jam floating around the fridge (because, surprisingly, for as much jam as I make we really don’t eat that much of it). Jam bars are like thumbprint cookies with half the effort.

A layer of crumbly oat shortbread + fruity jam + even more crumbles = one seriously tasty treat. Even more so when you add a double dose of chocolate to the mix. This is basically a choco-fied version of my original jam bars (one of the bonus recipes that comes with my Jam e-book bundle, and while I haven’t shared it in full on the blog, it’s one of my all-time favorites.)

You’d think chocolate crumb bars would be a thing, but usually it’s just regular crumb with a layer of chocolate or chocolate chips or something, which is not nearly enough chocolate for me.

So I added cocoa to the crumb base AND chopped up pieces of dark chocolate on top, making for the extra-chocolatey crumb bar of your dreams.

Two Chocolate Raspberry Crumb Bars on a plate with bowl of raspberries and more bars in the background.

This is one of those unassuming recipes that doesn’t look that impressive (it’s no s’mores tart topped with berries and edible gold leaf), but it’s just as satisfying, maybe even moreso for the pure simplicity and ease of preparation.

In other words, the effort-to-impact ratio is far higher than a high-effort/high-impact dessert like that tart, which in many ways makes it the superior recipe, wouldn’t you say?

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Raspberry Lime Gin Sour

There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long. This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed […]

The post Raspberry Lime Gin Sour first appeared on Love and Olive Oil.

There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long.

This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed with gin, sugar syrup, and a dash of cardamom bitters.

Backlit glasses with bright pink Raspberry Lime Gin Sours, garnished with lime peel and fresh raspberry on a pink marble background.

I had some raspberries leftover from my raspberry s’mores tart (I bought 3 containers of them for testing and only ended up using one single fresh raspberry for garnish, so needless to say I had a lot of leftover berries).

Taylor jumped at the chance to use up some of the softening fruit, smashing them into a tart and vibrantly pink gin-based cocktail.

I don’t really drink, but even I couldn’t resist the allure of this neon pink concoction and helped myself to a few sips of Taylor’s drink. And the flavor, well, I’ll just say the flavor is as bright as the color—shockingly so, you could say. Tart raspberries plus even tarter lime juice makes basically the cocktail version of a sour patch kid.

I wasn’t originally planning on posting this (drink recipes, for whatever reason, tend to flop over here and even moreso on Instagram, interestingly enough). But, when we found ourselves on a Thursday afternoon with no internet and more raspberries on the verge of turning, we figured, why not, and indulged in some day drinking disguised as work (sometimes being a food blogger has its perks).

Hands pouring Raspberry Lime Gin Sour through a silver sieve into a faceted martini glass

Some might call this gin-and-lime mixed drink a gimlet, but Taylor is adamant that gimlets are made with lime cordial (a sweet and sour lime syrup of sorts). Since this one has fresh lime juice, he says, it’s more like a gin sour, just with lime instead of lemon.

(more…)