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Lemon and raspberry iced tea


You'll need

300 gm white sugar 200 gm frozen raspberries 2 tsp loose leaf black tea 4 lemons, juice only To serve: ice, mint leaves, lemon slices and soda water

Method

  • 01
  • Combine sugar and raspberries in a heatproof bowl, stir to combine, and cover with foil. Place over a saucepan of simmering water and cook until syrupy (2 hours). Strain through a fine sieve into a large jug (discard solids) and set aside.
  • 02
  • Meanwhile, combine tea and 1 litre boiling water in a separate heatproof jug and cool. Strain through a fine sieve into raspberry mixture, add lemon juice and refrigerate in bottles until chilled.
  • 03
  • To serve, fill glasses with ice, add lemon and raspberry tea to taste, top up with soda water, add mint and lemon slices and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2010

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