This iced tea is something different from the normal lemon or peach iced tea you get in the stores. I actually found this recipe in one of my favourite food magazines in the UK called Good To Know. This recipe was really easy and deliciously refreshing and fruity during the hot summer days we have been getting. It also uses some wonderful ingredients that are currently in season at the moment; Raspberry and Mint, I also used some Strawberries which are also in season, as I didn’t have enough raspberries to make this.
- 500g (1lb) raspberries (I used 250g of Raspberries and 250g of Strawberries)
- 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, strawberries 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.
- I also added some large pieces of frozen berries instead of ice cubes.
SOURCE: Good To Know July 2014 Magazine