AT A GLANCE
|01||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).|
|02||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.|
|03||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.