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Raspberry and mint iced tea

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Raspberry iced tea
Raspberry iced tea
  • Serves: 4

  • Cooking time:

    cooling time)

Woman's Weekly recipe This raspberry and mint iced tea is a refreshingly delicious cooler on a hot day. To make more, just double the amounts!

Ingredients

  • 500g (1lb) raspberries
  • 75g (2½oz) granulated sugar
  • 2 sprigs of mint (about 12 mint leaves), chopped
  • Pinch of bicarbonate of soda
  • 1 tea bag (any black tea)
  • Half a lemon, sliced

Method

  1. Crush the raspberries and granulated sugar in a large bowl, using a potato masher. Add the chopped mint and the bicarbonate of soda then set aside.
  2. Pour ½ litre (16fl oz) boiling water over the tea bag and leave for 4-5 mins. Remove the tea bag and discard it. Pour the hot tea over the crushed raspberries. Stir and leave to cool for 1 hour.
  3. Strain the mixture through muslin and into a sieve to make about 600ml (1 pint) of liquid then add 300ml (½ pint) cold water. Serve over ice and with lemon slices and a sprig of mint.

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 105(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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