Raspberry Tea

Ingredients

• 160 ml (⅔ cup)honey
• 5black tea bags
• 1.95 litres (8¼ cups)water
• 430 g (3½ cups)raspberries

Instructions

1. 1

   Boil the water

   Bring 4 cups of water to a boil in a large saucepan.

2. 2

   Dissolve the honey

   Stir the honey into the boiling water until it has dissolved.

3. 3

   Take off heat

   Remove the saucepan from the heat.

4. 4

   Add tea bags

   Put the tea bags into the hot honey water.

5. 5

   Steep the tea

   Leave the tea to steep for 5–8 minutes.

6. 6

   Remove the bags

   Take out and discard the tea bags.

7. 7

   Add more water

   Pour in 4 cups of water.

8. 8

   Boil the raspberries

   In another saucepan, bring the raspberries and the remaining water to a boil.

9. 9

   Simmer the fruit

   Lower the heat and simmer uncovered for 3 minutes.

10. 10

    Strain the juice

    Strain the raspberry mixture and discard the pulp.

11. 11

    Combine the tea

    Stir the raspberry juice into the tea mixture.

12. 12

    Serve over ice

    Pour into chilled glasses over ice.

What is raspberry tea?

Raspberry tea here is a chilled fruit-and-black-tea drink, rather than an infusion made only from raspberry leaves. It brings together brewed tea, honey and strained raspberry juice.

Fruit teas and sweetened teas have long appeared in many cuisines, including Chinese-inspired menus, though this recipe is a simple homemade iced drink rather than a traditional preparation. Simmering the berries separately gives their juice a clear place in the blend.

Nutrition and macros by portion

The nutrition label shows one serving as written: 905 calories, 6g protein, 236g carbs, 3g fat.

The carbohydrates in a serving come mainly from the honey and raspberries; the honey also contributes most of the drink's energy. Black tea contributes a little protein, while the recipe contains very little fat. Pair a glass with a meal that includes a source of protein and vegetables for a more balanced plate.

Why the ingredients work

Black tea: the tea bags provide a robust base that can stand up to fruit and honey. Steeping for 5–8 minutes gives the brew time to develop flavour.

Raspberries: simmering fresh berries releases their juice, while straining removes the seeds and soft pulp for a smoother drink. Honey sweetens the tea and dissolves readily while the water is hot.

Two preparations, one drink

Tea base: dissolve the honey in the first 4 cups of boiling water before adding the tea bags. This helps the sweetener distribute evenly through the brew.

Fruit base: cook the raspberries with the remaining water in a separate saucepan, then strain. Keep the two liquids separate until both are ready to combine.

Steeping and straining

Steeping time: leave the tea bags in for 5–8 minutes, then remove them. The recipe gives a range, so use the shorter end for a milder tea or the longer end for a stronger one.

Straining: press or drain the cooked berries through a sieve to collect the juice, then discard the pulp as directed. A fine sieve can catch more seeds.

Serving it cold

Chilled glasses: cold glasses help keep the drink refreshing when it is poured. Serve the tea over ice as the method specifies.

Pairings: this fruity drink works alongside a light lunch, sandwiches or simple savoury snacks. If you prefer it less sweet, serve it with plenty of ice and adjust the honey the next time you make it.

A note on the health description

This is a sweetened fruit-and-tea drink, not a treatment for psoriasis or inflammation. The recipe itself does not establish any therapeutic effect, so enjoy it as a beverage rather than as medical care.

Recipe notes & tips

• Stir the honey into the water while it is hot so it dissolves fully.
• Set a timer for the tea's 5–8 minute steep to avoid leaving the bags in too long.
• Use a fine-mesh sieve if you want less raspberry seed in the juice.
• Chill the glasses before serving for a colder drink.
• Add the raspberry juice only after straining the fruit mixture.

Variations

• Less sweet: reduce the honey to suit your taste.
• Stronger tea: steep the bags towards the upper end of the 5–8 minute range.
• More berry flavour: use extra raspberries and strain them as directed.
• Fewer seeds: pass the raspberry juice through a fine-mesh sieve.
• Party pitcher: combine the tea and raspberry juice in a jug before serving over ice.

Common mistakes to avoid

• Boiling the tea bags: add them after taking the saucepan off the heat, as directed.
• Oversteeping: remove the bags after 5–8 minutes for the intended brewing range.
• Skipping the straining: strain the raspberry mixture and discard the pulp for a smoother drink.
• Adding pulp to the tea: combine the strained raspberry juice, not the solids.
• Serving warm: pour the finished drink into chilled glasses over ice.

How to store

Refrigerate leftover tea in a covered jug and use within 2–3 days. Stir before serving, as the fruit juice may settle; serve over fresh ice.

Frequently asked questions