Raspberry and mint iced tea recipe

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serves: 4
Cost: not
Cooking: 1 hr
cooling time)

Nutrition per portion

Calories 105 kCal 5%
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  • This raspberry and mint iced tea is a refreshingly delicious cooler on a hot day. To make more, just double the amounts!


    • 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


    • 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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