It’s finally sunny! I better post my summer ideas quickly before it starts raining again, this being the UK after all…
This recipe for iced tea is both delicious and refreshing, plus the added bonus of being processed sugar free (unlike all bottled ice teas I’ve seen) and full of antioxidants. There two ways to make it- either chop the mint & raspberries before freezing, then defrost the cubes in still/ sparkling water. Or blending, my favourite method, detailed below.
Best served in a garden with good friends, and maybe with a splash of amaretto after dark :)
Read on for recipe and more pictures.
How to DIY…
1. It’s best to use fresh raspberries & mint, much more tasty than anything tinned or dried
2. Using two white tea bags mix up a strong cup full with a hint of honey to sweeten.
3. Divide the raspberries & mint into the ice cube tray about 2 raspberries & 2 mint leaves per cube
4. Pour over the cool tea & then put into the freezer
5. Once fully frozen, pop 4 cubes per person into a blender and top with sparkling water
6. Blend until quite smooth then serve in some tall glasses
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