Have you ever read the label on the side of a bottle of iced tea? Or an iced tea-style beverage from a high-street coffeeshop? I’m thinking specifically of the sugar content. I’ll save you the time, it’s pretty horrifying (I know this shouldn’t be a surprise by now, but it’s still a bit of nasty wake up call).

Since I’ve been back from my Adventures around the world I’ve been trying to be a little more conscious about what I eat (more on this coming soon), and so I’ve been a little more in tune with reading labels that I know I don’t want to see what it says on them. And so with all this in mind I thought it was time to get my finger out and make a version of iced tea that satisfied me without over dosing on on the white stuff. Welcome to my raspberry ice tea.

Now, I’m not going to claim that I’ve come up with a brand new idea in this rooibos raspberry ice tea, but it’s perfect for this time of year. We’ve raspberries galore in this part of the world right now (check out my Instagram and you’ll see what I’ve been bringing in from the garden), and it’s been pretty hot. I’ve been using this to cool down, and even as a fresh tasting, chilled boost in the morning on the way to work. There’s no processed sugar in it, and in fact you don’t really need to sweeten it at all. I’ve put a little honey in (literally half a teaspoon for half a litre), but that’s just to make me drink it a little faster.

However you’re spending summer, have some iced tea with it. Given the 90s throwback playlist I’m currently listening to perhaps that should be Ice Up Your Life!

Raspberry Rooibos Ice Tea

Rooibos raspberry ice tea

This recipe is an original to The Usual Saucepans, but the idea is not so you are liable to find similar recipes out there if you look hard enough. It serves one if you’re thirsty or two if you serve it with lots of ice. If you’ve more people around or want a non-boozy party drink, just up the quantities, it should all be scalable.


4 rooibos tea bags
500ml of cold water
1 handful of raspberries (plus more to garnish, optional)
1/2 tsp of runny honey (optional)
5-6 mint leaves
1 ‘squirt’ lime juice


Take your teabags and put them in a half litre container (I’ve been using a large glass jar), pour the water on top of the teabags. Add in the raspberries, mint, lime juice and honey (if using). Seal the container and shake gently to mix everything together. Leave in the fridge for at least 5 hours, preferably overnight.

In the morning/when you want to drink it, shake gently once again and strain directly into glasses over ice. Garnish with raspberries or mint and serve immediately.