Exact quantities, then the method.
This fruit tea is made for drinking cold. Brew it strong, cool it down, then pour it over plenty of ice and lengthen it with cold water so it stays bright rather than weak. A few fresh raspberries and a sprig of mint dropped in pick up the berry flavour and make it feel like a proper summer drink.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Rosehip and Raspberry recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-rosehip-and-raspberry/
No sweetening needed, the tea is naturally sweet. Makes one tall glass.
You'll need
- 2 tea bags of Dragonfly Organic Sweet Rosehip and Raspberry
- 200ml freshly drawn water at 100C, just off the boil
- 200ml cold still water
- 3 fresh raspberries
- 1 fresh mint sprig
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice (about 250g)
- 1 small jug for steeping, 1 saucer for covering
Method
- Chill a tall glass in the freezer.
- Steep two tea bags in 200ml of freshly boiled water for seven minutes, covered, then lift them out.
- Cool the brew down by standing the jug in cold water for a few minutes.
- Fill the glass with ice, pour the cooled tea over, then top with cold water.
- Drop in a few fresh raspberries and a sprig of mint.
- Brewing it double-strength is the trick; the ice and cold water then dilute it to just right.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sweet Rosehip and Raspberry, 20 Tea Bags 34g
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