Raspberry Mint Iced Tea
Try this refreshing iced tea for a boost of anti-oxidants and a refreshing change from water on hot summer days.
Ingredients
- 1 L /4 cups of water
- 2 black tea bags most recipes use orange pekoe, but Earl Grey would be wonderful here too!
- 1 tbsp. honey add slightly more if needed to taste
- Small handful of fresh mint leaves about 8 large leaves, 10-12 smaller leaves
- 1/2 cup fresh raspberries roughly mashed with a fork.
Instructions
- Bring water to a boil. Remove from heat and add the tea bags and honey. Steep for 3-4 minutes maximum and then remove the tea bags.
- Pour in to a heatproof, pourable container (like a Pyrex measuring cup, sturdy, non-plastic pitcher, or divided amongst mason jars) and add half of the mint leaves.
- Cool in the fridge, stirring occasionally until chilled (about 30 minutes).
- Divide mashed raspberries and remaining mint (roughly torn) amongst four glasses and top with iced tea.
Notes
- If you’re doubling or tripling the recipe for a larger crowd, you can easily put the raspberry and mint mixture in the bottom of a glass pitcher and top with iced tea to save the time of making individual glasses. If doing so, give it a good stir and let it sit for a few minutes to help the raspberry flavour infuse.
- Get creative with your flavours- fresh blackberries, strawberries macerated with limoncello for an adults only version? Maple syrup instead of honey? The sky’s the limit.
Tried this recipe?Let us know how it was!