6organic white tea bags2bunches of mint250 gmcaster sugar2 tbsprosewater, or to tasteTo serve:raspberry ice cubes (see note)
Bring 1.5 litres water to just below the boil in a saucepan. Add tea bags and half the mint, remove from heat and set aside to infuse (20 minutes). Remove tea bags (discard) and refrigerate until chilled (1-1½ hours), then remove mint (discard).
Meanwhile, combine sugar and 150ml water in a small saucepan over low heat, stirring to dissolve sugar, simmer for 5 minutes, then remove from heat, stir through rosewater and refrigerate until cool.
Fill tumblers with raspberry ice cubes, divide syrup and remaining mint to taste among glasses, top with chilled tea and serve.
Note Makes about 1.5 litres. To make raspberry
ice cubes, place one raspberry in each ice cube mould, fill with
water and freeze until solid.