Raspberry and Spearmint Iced Tea |
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Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 4 |
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looks refreshing for the summer heat 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:
1. Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved.
2. 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.
3. Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.
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