This raspberry and mint iced tea is a refreshingly delicious cooler on a hot day. To make more, just double the amounts!
Cooking time: 1 hr
- 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.
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.