LET’S MAKE SOMETHING LOVELY
Raspberry hibiscus iced tea
An editorial starting recipe, ready for your own taste adjustments. It has not yet been kitchen-tested by Tea Planet.
Ingredients
- 2 cups / 480 ml water
- ½ cup / 60 g fresh or frozen raspberries
- 2 plain hibiscus tea bags / about 4 g total
- 1 tbsp / 12 g sugar, or to taste
- 1 cup / about 140 g ice, to serve
Method
- Bring the water and raspberries to a gentle simmer in a small saucepan. Cook for 3 minutes, lightly mashing the fruit.
- Remove from the heat, add the hibiscus bags and steep for 5 minutes, or follow the package.
- Remove the bags. Strain the drink into a heat-safe jug to remove the seeds, then stir in the sugar while warm.
- Cool promptly in an ice-water bath, cover and refrigerate for 1–2 hours until cold.
- Divide the ice between two glasses and add the tea. Keep any leftovers refrigerated and enjoy within 24 hours.
