Iced tea with raspberries and mint

If you wish, you don’t have to cool the tea - it’s also delicious hot. I came up with the recipe for this tea on the fly while I was on vacation in Sochi. The heat there in August is simply impossible, plus very high humidity. I was constantly thirsty. But I didn’t want to poison myself with any store-bought crap. That’s why I brewed this tea early in the morning, which when cool not only perfectly quenches thirst, but also brings many vitamins to the body.
51
2022
Emma SmithEmma Smith
Author of the recipe
Iced tea with raspberries and mint
Calories
57Kcal
Protein
0gram
Fat
0gram
Carbs
16gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 4
Water
1L
Raspberries
150g
Mint
15g
Lime
0.2
Black tea
2tablespoon
Sugar
2tablespoon

Step-by-step preparation

Cooking timeCooking time: 2 hr

  1. STEP 1

    STEP 1

    Prepare the ingredients.

  2. STEP 2

    STEP 2

    Wash the mint thoroughly, dry it and peel the leaves from the branches. Place the mint leaves into the teapot and add sugar.

  3. STEP 3

    STEP 3

    Boil water and pour into the kettle. Let sit for about 5 minutes.

  4. STEP 4

    STEP 4

    Cut a couple of slices from the lime. Wash and dry the raspberries.

  5. STEP 5

    STEP 5

    Add lime slices and raspberries to the kettle. Leave to infuse at room temperature until completely cooled.

  6. STEP 6

    STEP 6

    Place the cooled tea in the refrigerator for 30 minutes. Then pour into glasses.

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