Raspberry Lime Iced Tea

Raspberry Lime Iced Tea

Humm raspberries… Did I mention I love them? Yeah…like a hundred times. When I made this raspberry tiramisu for instance. So I’m not going to say it again, I think you get it. I love raspberries. So naturally I love this drink too. It’s refreshing and tasty. It’s a good change from the boring basic iced tea. It’s the perfect drink for a warm summer evening al fresco or to bring to a BBQ party. Like for the 4th of July. And even if it’s not summer where you live, it’s good anyway. I’m the living proof that season doesn’t matter — because I had a blanket on me when I had my first glass. It’s good anyways.

Raspberry Lime Iced Tea

It’s Friday night, so I won’t be bothering you any longer. Just a few words before I leave you: 1. make this drink this weekend for you and your friends, you’ll love it and your friends will love you 2. have a wonderful weekend. See you on Monday!

Raspberry Lime Iced Tea

Raspberry Lime Iced Tea


Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 4 to 6

Serving Size: 1 cup to 1 1/2 cup

Nutritional info will vary greatly depending on the type and quantity of sugar/sweeteners you use.


    For the syrup
  • 2 cups frozen raspberries
  • 1/2 cup lime juice (about 2 1/2 limes)
  • 2 tbsp honey
  • 1/4 cup water
  • For the iced tea
  • 6 green tea bags (black tea works fine too)
  • 6-9 cups water
  • 1/2 cup fresh mint leaves
  • ice cubes


  1. Prepare the raspberry syrup. In a blender, combine raspberries, lime juice, honey and 1/4 cup water. Blend until perfectly smooth.
  2. Place tea bags in a large heatproof pitcher. Pour the simmering water into the pitcher and let it steep for at least 5 minutes (at least 10 if using green tea). Remove the tea bags and discard. Refrigerate the tea until cool.
  3. When tea has cooled, combine with raspberry syrup. The quantity of syrup varies according to your taste. I used about 1 tbsp per cup. Add mint leaves and mix well. Refrigerate for at least one hour to let the flavors develop. If you don't serve it the same day, discard mint leaves or the flavor will be too strong.
  4. To serve, fill glasses with ice and pour raspberry tea, without mint leaves. Sweeten to your liking.


You will have some raspberry lime syrup leftovers.


share this post
leave a comment

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Dairy Free Gluten free Low carb Paleo Recipes Smoothies, Cocktails and Other Drinks Summer Recipes Under 300 cal Vegan Vegetarian
Leave a Comment

Your email address will not be published. Required fields are marked *