Raspberry and Rum Iced Tea Recipe

Kelly Carámbula

Recipe Facts

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

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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


  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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Nutrition Facts (per serving)
117 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 117
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 0g
Vitamin C 7mg 35%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)