Raspberry and Rum Iced Tea Recipe

by
Kelly Carámbula

Kelly Carámbula is an artist and sculptor based in San Francisco. Kelly was the designer and publisher behind Remedy Quarterly (2009–2018), a magazine about food memories and the recipes that inspire them, as well as an award-winning food blogger at The Best Remedy.

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Kelly Carámbula
updated May. 10, 2019
201204-209004-seasonalcocktail-raspberry-and-rum-iced-tea.jpg
Kelly Carámbula

Recipe Facts

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Active: 5 mins
Total: 5 mins
Serves: 6 to 8 servings

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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

Directions

  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.

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