Raspberry and Spearmint Iced Tea
"looks refreshing for the summer heat"
photo by Cook4_6
- Ready In:
- 8mins
- Ingredients:
- 5
- Yields:
-
1 large jug
- Serves:
- 4
ingredients
- 200 g frozen raspberries, thawed
- 1⁄4 cup caster sugar
- 4 peppermint tea bags
- 1⁄2 cup spearmint, leaves
- crushed ice, to serve
directions
- Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved.
- Meanwhile, place teabags in a separate heatproof jug, add 1L boiling water and steep for 5 minutes. Add peppermint tea to raspberry mixture and gently stir. Strain, reserving a few raspberries and set aside to cool to room temperature.
- Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.
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Reviews
-
I made this this afternoon; the first over 75 degree day in Ohio in 6-months and it was very nice. I agree with LARavenscroft that the balance of raspberry and tea needs to be adjusted a bit (for my liking) but plan on making it again! -
Made for Aus/NZ Make My Recipe #4. This was okay, but didn't have a strong raspberry flavor that I expected. I will make it again, but play with the amounts of tea bags and raspberries.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
