Raspberry Mint Iced Tea

Raspberry Mint Iced Tea

Ingredients

Yields about 8 cups

3 cups fresh or frozen raspberries

½ cup granulated sweetener of choice (I used coconut sugar)

1 tablespoon chopped fresh mint

Pinch of baking soda

2 cups boiling water

6 tea bags (your favourite black tea)

6 cups water

Directions

In a bowl combine raspberries and sugar. Using the back of a wooden spoon crush the berries. Add mint, give a good stir, and set aside.

Sprinkle baking soda into a heat-proof pitcher. Pour in boiling water, add tea bags, and let steep for 15 minutes.

Remove tea bags and pour in raspberry mixture and let stand at room temperature for at least 1 hour.

Strain raspberry tea mixture through a fine sieve (or a cheesecloth) over a large bowl. If using a sieve, press with the back of a wooden spoon to extract as much liquid as possible (if using a cheese, bind it up and twist it to squeeze out the juice).

Pour in cold water, give a good stir and refrigerate until cold.

Serve over ice and additional raspberries.