Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

WEEKEND RECIPE: Raspberry Iced Tea:

A refreshing blend for hot days
By Expert Tips
Date: December 11 2016
Tags: recipe, food,
Editor Rating:
Raspberry iced tea cover
Serves 4
Prep time: 10 mins
Standing/chilling time: 2 hours
 
250g raspberries
½ cup (110g) caster sugar
⅓ cup mint, roughly chopped
6 tea bags
2 cups (500ml) boiling water
5 cups (750ml) cold water
 
  • In a medium bowl, combine the raspberries and sugar, crushing the berries with a potato masher. Stir in the mint and set aside.
  • Place tea bags and boiling water in a large bowl. Let steep for 15 minutes.
  • Discard tea bags. Pour tea into raspberry mixture and let stand at room temperature for 1 hour.
  • Line a colander with a double layer of cheesecloth or kitchen paper towel, then place it over a large bowl. Pour the raspberry tea mixture through the cheesecloth. Discard the cheesecloth with the solids. Pour in cold water.
  • Transfer raspberry tea to the pitcher. Refrigerate until cold. If you like your tea sweeter, add sugar as desired. Serve chilled with extra raspberries and fresh mint leaves.
 
Tip: Make some ice cubes using some of the raspberry tea mixture.
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