These Summer Fruity Iced Teas were inspired by my new book, It’s Better This Way. Make these teas while you enjoy summer and read the book!
There is nothing quite like a refreshing glass of iced tea on a hot day, but we kicked it up a notch by infusing fruit into these delicious iced teas. All of these teas follow the same basic recipe guidelines, so you can switch up the fruit in any recipe, although we love these combinations! We were conservative with the sugar, as every fruit will have a different sweetness level, depending on if you use farm fresh fruit or frozen. We recommend serving simple syrup (recipe at the end) alongside a pitcher of iced tea, so your guests can sweeten to their tastes.
Raspberry Black Iced Tea
Makes about 4 cups
1 ½ cups fresh or frozen raspberries, plus more for serving
3 tablespoons sugar
3 black tea bags
Lemon slices, for serving
In a medium heatproof bowl or pitcher, mash raspberries with sugar until no whole berries remain. Stir in 2 cups boiling water. In a separate heatproof bowl or pitcher, steep tea bags in 2 cups boiling water for 4 minutes.
Pour brewed tea and tea bags into the raspberry mixture and let steep at room temperature for 1 hour. Pour mixture through a fine-mesh sieve into a serving pitcher; press with the back of a spoon to get as much juice from the raspberries as possible. Cover and refrigerate for 2 hours or until cold.
Serve over ice, with extra raspberries and lemon slices.
Peach & Mango Green Iced Tea
Makes about 4 cups
There is one big difference in this recipe: the water temperature. Green tea brews beautifully in 175°F water instead of boiling water, where it becomes slightly bitter.
1 ½ cups diced fresh or frozen peaches and mangoes, plus extra fruit sliced for serving
2 tablespoons sugar
4 green tea bags
2 cups chilled peach juice
In a large heatproof bowl or pitcher, mash peaches and mangoes with sugar until pulpy.
In a separate heatproof bowl or pitcher, steep tea bags in 175°F (not boiling) water for 4 minutes. Add the tea to the fruit and let steep at room temperature for 1 hour. Remove and discard the tea bags, then transfer to a serving pitcher. Stir in the peach juice. Cover and refrigerate for 2 hours or until cold.
Serve over ice with extra fruit as a garnish.
Strawberry-Mint Hibiscus Iced Tea
Makes about 4 cups
1 ½ cups diced fresh or frozen strawberries, plus whole berries for serving
3 tablespoons sugar
4 bags hibiscus tea
¼ cup chopped fresh mint leaves, plus whole leaves for serving
In a large heatproof bowl or pitcher, mash berries with sugar until pulpy. Stir in 2 cups boiling water.
In a separate heatproof bowl or pitcher, steep tea bags and chopped mint in 2 cups boiling water for 6 minutes. Transfer tea bags to the berry mixture, then pour tea through a fine-mesh sieve into the berry mixture. Discard brewed mint leaves. Let mixture steep at room temperature for 1 hour. Remove and discard tea bags, then transfer to a serving pitcher. Cover and refrigerate for 2 hours or until cold.
Serve over ice with extra strawberries and mint leaves.
Simple Syrup
Makes ½ cup
½ cup sugar
½ cup water
In a small saucepan over medium-high heat, bring sugar and water to a boil, stirring occasionally, until sugar is dissolved. Remove from heat and let cool to room temperature. Cover and refrigerate until needed.
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