Wednesday, July 11, 2012

Recipe Roll continues with Raspberry Iced Tea

No new pots to show, so I will focus on food. It's very, very hot today, so here's something refreshing! My raspberries have begun, but will not be as plentiful as last year, need to buy some new canes it appears, there were a lot of dead canes and a whole lot of thistles!! sweaty weeding in that mess for sure!

Bright and colourful, this tea is intriguingly tart and fruity. Serve with lime slices or raspberry ice cubes


• 4 bags black tea , (such as Darjeeling or orange pekoe)4 bags black tea, (such as Darjeeling or orange pekoe)

• 2 cups raspberries , fresh or thawed2 cups (500 mL) raspberries, fresh or thawed

• 1/2 cup granulated sugar 1/2 cup (125 mL) granulated sugar


In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 4 minutes. Discard bags.

Meanwhile, in large saucepan, bring raspberries, sugar and 1 cup (250 mL) water to boil. Reduce heat to medium-low; simmer, stirring, until raspberries break up. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.

Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.

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