Raspberry Iced Tea Recipe with Homemade Syrup for 8

Instructions:

1. Combine 250g of raspberries, 200g of sugar, and 240ml of water in a small saucepan. Bring this mixture to a gentle boil over medium heat, then turn it down to a simmer. You'll see the berries start to break apart and the liquid turn a deep, vibrant red.
2. While the syrup simmers, place your 8 black tea bags into a large heat proof pitcher. Pour the 950ml of boiling water over the bags. Stir in that 1/4 tsp of baking soda now. Note: You might see a tiny bit of fizzing, which is totally normal.
3. Let the tea steep for exactly 5 minutes until the liquid is dark and fragrant. Don't leave them in longer, or you'll invite those bitter tannins to the party. Remove the bags carefully without squeezing them.
4. Back at the stove, once the raspberries have simmered for about 10 minutes, stir in the lemon juice. Use a spoon to gently mash any remaining whole berries against the side of the pot to release their juices.
5. Pour the hot berry mixture through a fine mesh sieve into a bowl. Use the back of a spoon to press the pulp until only dry seeds remain in the sieve. This is your liquid gold.
6. Pour the raspberry syrup into your hot tea base and stir well. The color transformation here is stunning.
7. Add the 710ml of cold filtered water to the pitcher. This gradual cooling is key. Stir it all together and let it sit on the counter for a few minutes before moving it to the fridge.
8. To serve, fill tall glasses with ice cubes. Pour the cooled tea over the ice. The clink of the ice and the vibrant red pour is the ultimate summer signal.