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Nutrition Facts
Serving Size 1 (70g) Recipe makes 6 servings The following items or measurements are not included below: berries
Calories 43
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 11mg		0%
Total Carbohydrate 11.2g		3%
	Dietary Fiber 0.0g	0%
	Sugars 11.1g
Protein 0.0g		0%
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Berry Iced Tea

Recipe #380192 | 40 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Katzen
Jul 4, 2009

Courtesy of Homemakers Magazine, this is a berry infused iced tea blend, perfect for summer entertaining. Cook time is cooling time.

SERVES 6 , 6 cups (change servings and units)

Ingredients

1 1/2 cups berries (raspberries, blackberries, blueberries, black currants)
3/4 cup water
1/3 cup sugar
6 cups tea, brewed (hot)

Directions

1
Simmer berries with 3/4 cup water and sugar until berries break apart.
2
Add hot tea; steep until cool. Strain through a cheesecloth-lined sieve, pressing only lightly on the solids to keep the liquid clear.
3
Serve in a tall glass with ice cubes.

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Browse similar recipes by category

Course > Beverages
Main Ingredient > Fruit > Berries
Preparation > Time to Make > < 60 mins
Preparation > Simple > 5 or Less Ingredients
Preparation > Simple > 3 or Less Steps
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Lalaloula

On Oct 17, 2009

What a lovely, refreshing and healthy summer's drink! I really like the tartness from the berries, which is balanced nicely by the added sweetener. I used 20g agave nectar, which was plenty for me. My tea was a cherry-black currant one. Mmmmm, YUMMY! I found your instructions perfect and the recipe overall very easy to make. As Acadia said, definitely worth the extra effort! Eventhough I made this on a chilly autumn day, it was enjoyed by all as a reminiscence of summer! THANKS SO MUCH for sharing this lovely recipe with us, Kat! Made and reviewed for Veggie Swap #15 Octobre 09.

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From: Acadia

On Aug 4, 2009

This is a 10 star recipe however, I can only give it a 5. I only used raspberries, blackberries, blueberries as I couldn't find black currants. After cooking the fruit on the stove I let it cool to the point where I could touch it without getting burned. I also used blueberry herbal tea and since I didn't have a cheesecloth I used a Bounty paper towel in combination with the sieve which I have used before as a filter. After a lot of the liquid passed through to the bowl, I then squeezed the paper towel with my hands and was able to remove more juice. Delicious and so worth the extra work. Made for the Veggie Swap Lucky 13.

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