Raspberry Iced Tea

Author: Canadian Living

Bright and colourful, this tea is intriguingly tart and fruity. Serve with lime slices or raspberry ice cubes (see “Nice Ice,” below).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 4 tea (such as Darjeeling or orange pekoe)
  • 2 cups raspberries fresh or thawed
  • 1/2 cup granulated sugar

Method

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.

Nutritional facts Per serving: about

  • Sodium 8 mg
  • Protein trace
  • Calories 62.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 15 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Raspberry Iced Tea

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