Raspberry and mint iced tea Recipe

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serves:

4

Cost:

not

Cooking:

1 hr
cooling time)

Nutrition per portion

RDA
Calories 105 kCal 5%

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

  • 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.

  • 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.

  • 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.

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