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!
Ingredients
- 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
Method
- 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.
- 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.
- 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.
