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
WEIGHT CONVERTER
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.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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