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.
Step-by-step preparation
Cooking time: 2 hrSTEP 1
Prepare the ingredients.
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.
STEP 3
Boil water and pour into the kettle. Let sit for about 5 minutes.
STEP 4
Cut a couple of slices from the lime. Wash and dry the raspberries.
STEP 5
Add lime slices and raspberries to the kettle. Leave to infuse at room temperature until completely cooled.
STEP 6
Place the cooled tea in the refrigerator for 30 minutes. Then pour into glasses.
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