Iced Raspberry Tea

makes approx. 1 litre

Summer in a glass


  • 500g fresh raspberries
  • 75g sugar
  • 12 mint leaves, chopped, plus a few whole leaves to garnish
  • Pinch bicarbonate of soda
  • 1 teabag, any black variety
  • 500ml boiling water
  • ½ lemon, sliced
  • 300ml cold water
  • Ice cubes, to serve


  1. Place the raspberries and sugar into a large bowl, crush with a potato masher. Stir in the mint and bicarbonate of soda and set aside.
  2. Place the teabag in a pot or jug, pour on the boiling water and leave for 5 minutes. Discard the bag and pour the tea over the raspberries. Stir and leave until cool.
  3. Line a sieve with muslin, place over a jug and strain the mixture through, pushing with the back of a spoon ─ you should have about 600ml of liquid.
  4. Add the cold water, stir, serve over ice and garnish with mint leaves.

Tip : Freeze raspberries in water for ice cubes with interest.