RecipeRaspberry Mint Iced Tea
- Calories: 15
- Protein: 0 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 4 g
- Dietary Fiber: 2
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 0 mg
This pretty drink takes me back to summers as a kid, enjoying late nights chasing down fireflies, or selling iced tea (or lemonade) from a makeshift stand to passing neighbors and friends. While it’s a bit more sophisticated than the overly sweetened sip we used to peddle (ahem), this fresh and fragrant version is beautiful, refreshing and completely thirst-quenching!
- Prep time
- Total Time
• 6 raspberry tea bags
• 2 lemons (or 3 tablespoons lemon juice)
• Batch of mint leaves (about 30)
• 2 cups fresh raspberries
• Ice cubes
Boil 4 cups water in a pot. Turn off heat, add the tea bags and steep for 5 minutes. Discard tea bags and let cool.
Pour tea into a large pitcher. Add the raspberries and mint and use a wooden spoon to mash. Refrigerate until ready to serve. Pour tea into a glass, add ice cubes and garnish with additional fresh raspberries and mint leaves.
*Alternatively, to make a single serving, boil a cup of water, add 1 tea bag to cup and steep for 5 minutes. Remove tea bag and let cool. Pour into a glass, add 5 raspberries, 3 to 4 mint leaves, and mash with the back of a spoon. Add ice and additional raspberries and mint for garnish.
For more thirst-quenching goodness, try my Peach-Raspberry Iced Tea.
