Raspberry Mint Iced Tea

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.
cook time: 2h
Owen Truitt
Raspberry Mint Iced Tea

Nutrition Facts (per serving)

18
Calories
5g
Carbs

Ingredients (4 portions)

Basic:

Sugar 2 tbsp
Water 1 l
Raspberries 150 g
Mint (5 branches) 15 g
Lime 0.2 pc
Black tea 2 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Wash the mint thoroughly, dry it and peel the leaves from the branches. Place mint leaves into the teapot and add sugar.

Step 3

Step 3
Boil water and pour into the kettle. Let sit for about 5 minutes.

Step 4

Step 4
Cut a couple of slices from the lime. Wash and dry the raspberries.

Step 5

Step 5
Add lime slices and raspberries to the kettle. Leave to infuse at room temperature until completely cooled.

Step 6

Step 6
Place the cooled tea in the refrigerator for 30 minutes. Then pour into glasses.

Additional rubrics

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