Looking for a recipe for ice tea that tastes great and is low in sugar? This is where you need to be. It’s also a great way to use up leftover raspberries.
- 6 rooibos tea bags
- 1L of cold water
- 2 handfuls of raspberries (plus more to garnish, optional)
- 1 tsp of runny honey (optional)
- 10–12 mint leaves
- 1tsp lime juice
Take your teabags and put them in a large, sealable container (I’ve been using a 1.5L glass jar), pour the water on top of the tea bags. 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.
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.
- Category: Drinks
- Method: Easy
- Cuisine: American
Keywords: raspberry ice tea