Raspberry, Cinnamon & Ginger Iced Tea

Raspberry Cinnamon Ginger Iced Tea

For a warm-weather beverage, look no further than this recipe, which features seasonal raspberries, spicy cinnamon and ginger, and a touch of fresh mint. Cheers!


  • 1/2 cup elderflower cordial
  • 1 stick cinnamon
  • 375g raspberries
  • 4 spiced ginger tea bags
  • 1/3 bunch mint, leaves picked
  • 1 cup ice cubes, to serve
View Method Raspberry, Cinnamon & Ginger Iced Tea


  1. Place cordial, cinnamon stick, 250g raspberries and 1.5L (6 cups) cold water in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until raspberries soften. Add tea. Remove from heat. Cool.
  2. Remove cinnamon stick and tea bags from raspberry tea. Strain raspberry through a fine strainer into a jug, pressing down slightly to remove as much juice as possible from raspberries. Discard pulp. Refrigerate raspberry tea for 2 hours or until cold.
  3. Place remaining raspberries, mint and ice cubes in glasses. Divide raspberry tea among glasses. Serve.

Prepping tip:

This iced tea can be prepared 2 days in advance. After step 2, store the tea in an airtight jug in the fridge.

View Ingredients Raspberry, Cinnamon & Ginger Iced Tea
View Method Raspberry, Cinnamon & Ginger Iced Tea
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