For an ultra-refreshing warm weather drink, add a hint of raspberry and grapefruit to your iced tea.
As the weather warms up, it’s always a good idea to have an icy cold drink to reach for on hand and my go-to is a batch of homemade fruity iced tea. It’s the ultimate spring and summertime drink and the perfect foil for the hottest of days. Easy to make and deliciously refreshing, I keep a pitcher in my fridge at all times during spring and summer.
All it takes is a few minutes to make a batch of thirst-quenching iced tea filled with fruit flavor. The best thing about making your own at home is that you can get creative and customize your blend. My current concoction is a blend of rooibos and hibiscus tea flavored with raspberries and grapefruit juice. It’s fun and fruity with a refreshing sweet/tart taste.
Rooibos is one of my favorite caffeine-free teas and a frequent addition to my iced teas since it works beautifully with a variety of fruits. The hibiscus is slightly floral with a tartness that plays well here with the raspberries and grapefruit and adds a lovely hot pink hue. The combination of sweet and tart flavors makes for a super refreshing tea that’s perfect for spring or summer sipping.
Loaded with bright flavors and a splashy color, it just feels fancy and makes it a sophisticated addition to a brunch or barbecue. All you need is a quick simmer and steep and you’re left with a vibrant jewel-colored tea. After a cool down in the fridge, the iced tea is finished with a bit of fresh ruby red grapefruit juice and is served icy cold. It’s easily scaled up to serve a crowd or when you need plenty of cold drinks on hand. And because it’s naturally caffeine-free both adults and kids can enjoy a glass.
Serves 4-6
Sylvie Shirazi
For an ultra-refreshing warm weather drink, add a hint of raspberry and grapefruit to your iced tea.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 6 cups/ 1.4 liters filtered water (divided use)
- 1 cup/184g raspberries (fresh or frozen)
- 2 rooibos tea bags
- 2 hibiscus tea bags
- 1/4 cup/88g raw honey (or agave for vegan)
- 1 cup/240ml fresh ruby red grapefruit juice
- Ice cubes, additional raspberries and grapefruit slices for serving
Instructions
- In a medium saucepan bring 4 cups of water and raspberries to a boil. Add tea bags, cover and steep for 10 minutes. Strain tea through a fine mesh strainer into a large pitcher, while pressing on solids. Stir in honey or sweetener of choice; refrigerate, covered until cold.
- Add grapefruit juice, remaining 2 cups chilled water, ice cubes and additional raspberries and grapefruit slices if desired. Serve cold.
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