Raspberry and Rum Iced Tea Recipe

This pitcher of raspberry iced tea starts with an easy raspberry syrup and gets party-ready with the addition of both light and dark rum.

By
Kelly Carámbula
Kelly Carámbula is a contributing writer at Serious Eats.
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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Updated July 28, 2023
Raspberry-rum iced tea served in a tall glass with a red and white striped straw and fresh mint sprig.

Serious Eats / Kelly Carámbula

Why It Works

  • Adding raspberries takes full advantage of high summer berries season.
  • Dark rum gives the tea a little more depth while light rum perks up the fruitiness.

The birds are chirping, there's a slight breeze rustling the trees and the only sound interrupting nature is the occasional car passing down a country road. I'm not in Brooklyn anymore—no, I'm 1,200 miles away in a small town in Michigan enjoying the sweet sounds and slower pace of country life. Times like these are meant to be savored and that's what I've planned to do—complete with a backyard barbeque. My grilling skills may be a little rusty, but I can certainly bring a pitcher full of tasty summer drinks to the party.

Looking for a cocktail for multiple people that can be easily sipped through afternoon and evening, I immediately think of iced tea—a summer staple in these parts. When it's high berry season, it seems only fitting to include berries in the festivities. Dark rum gives the tea a little more depth while light rum perks up the fruitiness. This raspberry and rum iced tea is light and refreshing like classic iced tea should be, but the raspberries and rum bring a bright, energetic flavor that reminds you to have a little fun. It is summer after all.

June 2012

Recipe Details

Raspberry and Rum Iced Tea Recipe

Prep 5 mins
Cook 10 mins
Active 5 mins
Total 15 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

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.

Special Equipment

Saucepan, fine-mesh strainer, pitcher

Read More

Nutrition Facts (per serving)
117Calories
0gFat
14gCarbs
0gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories117
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 14g5%
Dietary Fiber 0g1%
Total Sugars 13g
Protein 0g
Vitamin C 7mg35%
Calcium 3mg0%
Iron 0mg0%
Potassium 41mg1%
*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.)

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