A Most Excellent Raspberry Iced Tea |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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When the dust settled, I went in search. While they all look great, I only have loose tea and Earl Grey bagged to take to work. So I started experimenting (uh oh). I used green tea because I thought that black tea would overpower the delicate raspberries. If anyone makes this with black tea, please leave a comment as to which one & how it turned out. Despite the addition of sugar, this is not a sweet tea. I listed OTHER ADDITIONS because I thought of many other flavors I could add - not necessarily all at once - but haven't gotten around to actually doing it. 'Cooking time' is cooling/steeping time. I hope you enjoy. Ingredients:
2 quarts cold water |
3/4 cup granulated sugar |
1/4 cup loose green tea leaves |
2 cups fresh raspberries |
1 limes or 1 lemon, sliced thinly |
1 vanilla bean, halved & scraped |
1 tablespoon peppercorn |
1 tablespoon allspice berry |
1 whole star anise |
1 cinnamon stick |
Directions:
1. In a 4qt pot, combine water & sugar. This is the time to add a vanilla bean or your whole spice of choice. Bring to a boil.
2. Turn off heat & add tea leaves. Cover & let stand to steep & cool an hour or so.
3. When somewhat cooled, add fresh raspberries. Continue to let steep/cool a couple more hours.
4. Mash raspberries to be sure all juice is extracted. Pour through a fine mesh strainer, pushing on solids to get all the liquid, into a 2qt. pitcher. Add lemon or lime slices, if desired.
5. Refrigerate until thoroughly chilled.
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