Raspberry Lemon Infused Black Tea
This Raspberry Lemon Infused Black Tea is a great addition to the infused tea series. The combination of fresh juicy raspberries, bright lemon, black peppercorns, and a hint of honey are perfect with the black English breakfast tea.
Enjoy over ice for a refreshing summer beverage. Or enjoy warm with your favorite tea cookies. Either way, this flavorful combination is a winner.
If you love this tea, try my Grapefruit Lime Infused Tea or my Herbal Berry Infused Tea.
Recipe Ingredients Needed for Raspberry Lemon Infused Black Tea
- Citrus: This recipe calls for fresh lemon. Wash and dry the lemon and remove the ends. Slice evenly.
- Black Peppercorns: This recipe calls for 10-15 whole black peppercorns.
- Fruit: This recipe calls for fresh raspberries. Wash and dry the raspberries before using.
- Honey: This recipe calls for a touch of honey. The honey adds an extra layer of sweetness that’s hard to beat. Option to add as much or as little honey as you desire.
- Tea Bags: Add one or two Art of Tea English Breakfast tea bags to the pot and allow them to steep. For stronger tea add two tea bags, for lighter tea add one.
- Hot Water: This recipe uses the 27-ounce kettle, so you’ll need 2-3 cups of boiling water. The 40-ounce kettle call for 3-4 cups boiling water. You can adjust according to the tea kettle you are using.
How to Make Raspberry Lemon Infused Black Tea
Boil a pot of water. Grab the 27-ounce kettle and add the black peppercorns and raspberries. Gently press the raspberries with a spoon to help release their juices. Next, add the sliced lemon and honey. Add one English Breakfast tea bag and cover everything with the boiling water.
Seal the lid and steep for 5-10 minutes before enjoying. Serve warm or over ice for a refreshing summer beverage.
How to Store Infused Tea
Infused teas are best enjoyed immediately after steeping. However, once cool, the tea can be strained and stored in an airtight container in the refrigerator for 1-2 days.
Frequently Asked Questions
Yes, strawberries or blueberries would well instead. Option to use a combination of fresh berries.
Gently smashing or pressing the raspberries allows them to release some of their natural juices. Promoting a more flavorful tea.
You can add a touch of sugar instead of honey. Adjust according to your preferred sweetness.
I have both the 27-ounce and the 40-ounce. The 27 ounce kettle is perfect for 1-2 people the 40 ounce kettle is perfect for 2-3 people.
Yes, once the tea has cooled, you can store it in the refrigerator for up to two days. Make sure it is fully strained before adding it to an airtight container and refrigerating.
I LOVE Art of Tea. Here is a link to all of my favorite tea essentials.
You can use this glass mason jar with lid or these plastic carafe’s. The glass is less prone for staining.
Alcoholic Beverages To Consider Trying
Looking for more tea recipes? Try my Strawberry Lemon Infused Tea, Digestion Tea, Pineapple Peel Infused Tea, or my Reset Tea.
Raspberry Lemon Infused Black Tea
Equipment
- 1 27-ounce kettle option to use the 40-ounce kettle
Ingredients
- 10-15 black peppercorns, whole
- 6 ounces raspberries, fresh, gently press to release juice
- 1 medium lemon, remove ends, slice
- 2 teaspoons honey, adjust according to preferred sweetness
- 1 English Breakfast tea bag , Art of Tea
Instructions
How to Make Raspberry Lemon Infused Iced Tea
- Boil a pot of water. Grab the 27-ounce kettle and add the black peppercorns and raspberries. Gently press the raspberries with a spoon to help release their juices. Next, add the sliced lemon and honey. Add one English breakfast tea bag and cover everything with the boiling water. Seal the lid and steep for 5-10 minutes before enjoying. Serve warm or over ice for a refreshing summer beverage.
