Lemon Myrtle and Raspberry Iced Tea
What’s great about it:
A light and refreshing drink to enjoy on those hot summer afternoons. With less sugar or sweetener than the traditional iced-teas, this homemade version is still sweet enough to hit that sweet spot.
Serves 8 | Prep time 95 minutes | Cook time 0 minutes
8 green and lemon myrtle tea bags or 2 tablespoons loose leaf tea
4 tablespoons of a sweetener of your choice
1 bunch of fresh mint shredded
2 liters of filtered water, boiled
1 punnet of fresh raspberry or frozen if preferred, to garnish
A few sprigs of mint, to garnish
COMBINE the tea, sweetener, mint and boiling water in a jug.
SET ASIDE for 30 minutes.
REMOVE the tea bags or strain the tea to remove the loose leaf tea.
REFRIGERATE for an hour until cool.
ADD mint, raspberries, and ice to serving glasses or jug.
POUR the ice tea mixture into the glasses or jug.
Recipe courtesy of: Marilyn Harrigan, Leyburn Branch
Filed under: kale, smoothie, banana