Raspberry & Lemon Verbena Iced Tea (Gluten Free)
It’s well into summer here in the Southern Hemisphere and the heat is unapologetic — long humid days, salty skin, cool ocean swims, sticky afternoons that demand something icy in hand. When the sun hits like this, hot tea loses its charm. This is exactly where iced tea fills the gap.
I’ve always loved the ritual of tea — the comfort, the slowness — but in summer I want the same satisfaction without the heat. This Raspberry & Verbena Iced Tea gives the subtle tannin kick of proper tea with sparkling bright fruit-forward refreshment. Raspberry brings sweet tart ruby flavour, and the citrus-lime sherbet notes from lemon verbena lift everything to “just one more sip” status.
It’s also gloriously simple. Brew, chill overnight, pour over ice. That’s summer hosting sorted — and the stunning colour in a jug on a table does half the entertaining for you.
why you’ll love this recipe
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refreshing, bright + perfect for summer heat
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uses real tea — not cordial or concentrates
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customisable sugar level to suit your taste
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can be prepped the night before
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works with fresh OR frozen raspberries
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can convert instantly into a long iced tea (hello, vodka/gin option)
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naturally gluten free + dairy free
Iced tea will always feel like summer to me — it’s casual, unfussy, joyful… and it has that magical power of instantly cooling the body and the mood. This Raspberry & Verbena Iced Tea is simple on purpose — it’s the kind of recipe you can make without thinking, the kind you set in the fridge before bed and look forward to the next afternoon.
It’s also a little reminder that food + flavour don’t need to be complicated to be special. A handful of raspberries, a few leaves of verbena, some tea bags — and suddenly you have something beautiful that feels like sunshine in a glass.
So next time the humidity settles in and the air feels heavy — take 5 minutes, brew this, chill it, and pour yourself a glass with ice. Let it be your summer reset ritual.
Drink it slowly. Enjoy the colour. Share a jug at the table.
Summer doesn’t last forever, and this is exactly the kind of little joy that makes it feel bigger.
What is iced tea?
Iced tea is tea that’s brewed and then chilled — usually served cold over ice.
It’s most commonly brewed with black tea, but you can make iced tea with green tea, white tea, herbal tea, fruit-infused teas, or a blend.
People often add:
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fruit (fresh or frozen berries, citrus slices, stone fruit, etc.)
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herbs (mint, verbena, lemon balm, basil)
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sweeteners (sugar, honey, syrups)
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sometimes alcohol (vodka / gin) to turn it into a cocktail
The key difference between iced tea and hot tea is → iced tea is intentionally brewed stronger.
Tea flavours soften once cold, so to keep it tasting balanced you always brew it a little more intense than your usual hot cup.
It’s refreshing, hydrating, summery, and incredibly customisable — perfect for hot weather, garden lunches, BBQs, picnics, beach days, and big jugs on the dinner table.
You can make:
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still iced tea (classic)
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sparkling iced tea (with soda water)
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sweet tea (American style — sweeter + syrupy)
At its core:
iced tea is just tea, cooled + served cold… but creatively flavoured to feel fresh, bright, and “summer in a glass.”
Raspberry & Verbena Iced Tea
serves: 4–6
prep: 5 min
brew + chill: ~1 hour
Ingredients
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4 black tea bags
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4 tbsp caster sugar
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1.5 L freshly boiled water
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15 raspberries (fresh or frozen)
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4 lemon verbena leaves
Instructions
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In a heatproof jug/bowl combine sugar, tea bags + boiled water. Stir to dissolve sugar.
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Add raspberries + verbena leaves. Steep 5 minutes.
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Remove tea bags. Allow raspberries + verbena to continue steeping until fully cooled.
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Strain. Chill in fridge.
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Serve over ice with fresh raspberries + verbena leaves.
tips + variations
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stronger tea? steep tea bags 8 minutes instead of 5
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sweeter brew? add 1–2 tbsp extra sugar at step 1
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no verbena? swap for lemon balm, mint or lemon myrtle
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make ahead? brew night before — flavour actually improves
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“long iced tea”? add vodka or gin to taste once chilled
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flavour swaps:
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peach + rosemary
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mango + black pepper + mint
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strawberry + basil + star anise
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serving + storage
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keeps 3 days in the fridge
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serve with ice, raspberries + edible herbs
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freeze leftovers in icy pole moulds = summer popsicles
FAQ
Q. Can I use green tea instead of black?
Yes. Green tea gives a softer grassy profile. Don’t steep longer than 2–3 minutes or it becomes bitter.
Q. Can I use frozen raspberries?
Absolutely — they release colour fast and work beautifully.
Q. Can I sweeten with honey?
Yes — add honey while tea is hot so it dissolves properly.
Raspberry and Verbena Iced Tea
Ingredients
- 4 black tea bags
- 4 tbsp Caster sugar
- 1.5 L Boiled kettle water
- 15 raspberries fresh or frozen
- 4 lemon verbena leaves
Instructions
- In a glass jug or bowl combine the sugar, tea and freshly boiled water and stir to disolve sugar.
- Add the remaining ingredients give a quick stir and allow to steep for 5 minutes.
- Remove the tea bags and allow the raspberry and verbena to continue to steep until cooled.
- Strain liquid, then place into the fridge to cool.
- Serve over ice with a few fresh raspberries and verbena leaves.
Notes
- To make this a long iced tea, add a few shots of vodka into the cooled brew.
- or perhaps some gin to balance to sweet berry flavour.
- If you prefer a sweeter iced tea just add an extra tablespoon or 2 of sugar at the beginning of the recipe.
- If lemon verbena is had to find substitute with mint or lemon balm or lemon myrtle.
- To make larger quantities simply double or triple the recipe.
- Have some left over? Freeze them in icey pop molds to create even cooler summer treats.
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Did you make this Recipe?
If you make this tart, I’d love to see it! Snap a photo, tag @thekrookedspoon on Instagram, and use #thekrookedspoon so I can share your delicious creation.
