Tea Drink Recipes

Raspberry Iced Tea

Iced Tea:

-4 cups ice

-500 mL (2 cups) water

-3 black tea sachets

Raspberry Syrup:

-500 mL (2 cups) water

-250 mL (1 cup) fresh raspberries, plus extra for garnish

-45 mL (3 tbsp) white sugar

Instructions:

Make Tea: Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.

Put tea sachets into a pitcher and add hot water. Steep for 5 minutes. Discard tea sachets and let tea cool. Set aside.

Make Raspberry Syrup: In a saucepan, heat water, sugar, and raspberries. Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes. Mash raspberries.

While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose their bright red color and look pale pink.

Strain raspberries syrup. Let cool. Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.

Assemble Drink: Combine cooled down raspberry syrup and tea. Pour raspberry iced tea into cups filled with ice. Optionally, garnish with a couple of fresh or frozen raspberries.