Name: Raspberry and mint iced tea recipe
Cook time: 1 h
Yield: Serves: 4
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

By Jessica Dady

published 8 May 2008

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

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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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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.