My F&W
quick save (...)

Rooibos-Raspberry Iced Tea with Vanilla

  • ACTIVE: 20 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: makes about 2 1/2 quarts
  • MAKE-AHEAD
  1. Basic Simple Syrup
  2. 1/2 vanilla bean, split, seeds scraped
  3. 8 cups cold water
  4. 8 rooibos tea bags
  5. 1 cup thawed, unsweetened frozen raspberries
  6. 1 tablespoon fresh lemon juice
  7. Ice cubes
  1. Prepare the Basic Simple Syrup as directed, adding the vanilla seeds and bean before bringing it to a boil. Remove from the heat and let steep for 30 minutes. Strain the syrup into a large measuring cup.
  2. In a large saucepan, bring the cold water to boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature, then refrigerate until chilled.
  3. In a blender, puree the berries. Strain the puree into a large pitcher. Add the tea, raspberry juice and lemon juice. Stir in 1/2 cup of the vanilla syrup, or more to taste; refrigerate the remaining vanilla syrup for a later use. Serve in tall glasses over ice.
Make Ahead The iced tea can be refrigerated in a covered pitcher for up to 2 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.