Serious Eats - seriouseats.com
Raspberry and Rum Iced Tea
[Photo: Kelly Carámbula]
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | serves 6 to 8 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | pitcher |
| This recipe appears in: | Drinking in Season: Raspberry and Rum Iced Tea |
Ingredients
- For the raspberry syrup:
- 1/2 cup fresh raspberries
- 1 cup sugar
- 1 cup water
- For the cocktail:
- 3 cups brewed black iced tea, cooled
- 1 cup raspberry syrup
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1/2 cup dark rum
- 1/2 cup light rum
- Mint leaves to garnish
Procedures
-
1
Combine raspberries, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until the syrup is a deep red and berries are soft, about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing to extract as much liquid as possible. Discard the raspberries. Raspberry syrup will keep for one week in a sealed container in the refrigerator.
-
2
To make the cocktail: In a large pitcher, combine the brewed tea, raspberry syrup, lemon juice, both rums, and 8 ice cubes. Stir for about 30 seconds, making sure that all ingredients are incorporated and that the ice cubes begin melting. Pour into ice-filled Collins glasses and garnish with a straw and mint leaves.
Comments