Raspberry Rosehip Iced Tea
This tangy fruity iced tea with a hint of lemon is refreshingly cool on hot summer days.
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SERVINGS
4
PREP TIME
15 MIN.
INGREDIENTS
- 1 stalk of lemon balm
- 1 stalk of lemongrass
- 3 rosehip teabags
- 100 g fresh or frozen raspberries
- 1 tbsp. sugar
- 600 ml water
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Wash the lemon balm and shake dry. Beat the lemongrass with the back of a knife until soft.
- Heat the water in the kettle to 100 °C. Add the tea, sugar and lemon balm to a filter and place in a teapot. Pour hot water over. Allow to steep for around 10 minutes and then remove the teabag.
- Allow to cool, place in the fridge and enjoy with ice cubes as iced tea. You can also enjoy it hot.
Tip
Lemongrass is available from well-stocked supermarkets or Asian shops. It can also be frozen to use in the future.
