Lemon and raspberry iced tea

AT A GLANCE

  • Serves 8 people

  • 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
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.

Topics:

TEA, RASPBERRIES, MODERN AUSTRALIAN, LEMONS, SUMMER, DRINKS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

FEATURED IN

Jan 2010

Jan 2010

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