Raspberry Cinnamon Iced Tea
Try making this delicious take on iced tea when raspberries are in season. Just juice a punnet of raspberries and discard the pulp and seeds.
Ingredients
Serves: 12
- 4 cups (1 litre) brewed black tea
- 1 cinnamon stick
- 4 tablespoons caster sugar
- 1 cup (250ml) raspberry juice
- 1 lemon, juiced
- 1 sprig fresh mint
- 4 cups (1 litre) sparkling water
Directions
Preparation:30min ›
Ready in:30min
- Brew tea with cinnamon stick. Dissolve sugar in the hot tea. Set aside to cool.
- In a large jug combine the tea, raspberry juice and lemon juice. Crush 3 mint leaves and stir in. Pour the sparkling water in, stir and serve over ice.
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Reviews (2)
Something else. I thought this recipe would be very sweet and bubbly, instead it was very refreshing and not very sweet. The sugar isn't enough to really sweeten the tea, it just cuts the bite. I used the juice of frozen crushed raspberries and that wasn't overly sweet either. The fizz of the sparkling water was diluted by the tea, leaving the tea with just a little tingle but no sparkle, bubbles or fizz. All in all its a very tasty iced tea for those who don't care for the cloyingly sweet kind. Its unlike any of the raspberry teas I have had in the past. Thanks for sharing Scott! - 29 Sep 2008
This was a big hit, ran out almost instsntly. Give it a try. - 29 Sep 2008
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