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I’m from the South, where we keep a gallon-sized pitcher of iced tea in the fridge 24/7.
But I’ll be honest: since moving to Michigan, we haven’t always had iced tea on hand! Half the year it’s just too cold to even think about making ice, much less cold tea. I’ll warm up with a mocha or a hot toddy any day, but I generally save the cold drinks for May and beyond.
Now, with a foothold in summer and a move down to Alabama on the horizon, I figure it’s time to start fixing sweet tea again. So yesterday I made a pitcher. Even then, I got all Kalamazoo on myself and ended up with a yuppie beverage: I used green tea as the base, flavoured with local raspberries and fresh ginger and sweetened with local raw honey.
Yeah, kind of yuppie. But can I just say? It’s delicious. And so refreshing.
This Raspberry Ginger Iced Green Tea is the kind of summer sipper you’d find in a Starbucks or Panera Bread, only much healthier and more authentically made.
While I promise to make some more “traditional” sweet black iced tea soon, I have plans to pack a thermos of this for a picnic, play with some new flavour combinations, and hopefully serve it to guests to get some extra opinions.
Or, you could just give me yours. Try it and let me know what you think!
Like the straw in the picture? It’s a durable, reusable glass straw from Strawesome!
- 1 cup raspberries (fresh or frozen)
- 1 inch fresh ginger, chopped
- 4 cups water
- 3 bags green tea (I like this brand)
- 1/4 cup raw honey
- Put the raspberries, ginger, and water in a saucepan. Bring to a boil, then turn off.
- Add tea bags, cover, and let steep for 15-20 minutes.
- Strain liquid into a pitcher; discard the solids. Stir in honey.
- Chill thoroughly and serve over ice.