Raspberry Rosehip Iced Tea This tangy fruity iced tea with a hint of lemon is refreshingly cool on hot summer days.
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SERVINGS
4

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PREP TIME
15 MIN.

 

INGREDIENTS

  • 1 stalk of lemon balm
  • 1 stalk of lemongrass
  • 3 rosehip teabags
  • 100 g fresh or frozen raspberries
  • 1 tbsp. sugar
  • 600 ml water

Preparation

  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Wash the lemon balm and shake dry. Beat the lemongrass with the back of a knife until soft.
  3. Heat the water in the kettle to 100 °C. Add the tea, sugar and lemon balm to a filter and place in a teapot. Pour hot water over. Allow to steep for around 10 minutes and then remove the teabag.
  4. Allow to cool, place in the fridge and enjoy with ice cubes as iced tea. You can also enjoy it hot.

Tip

Lemongrass is available from well-stocked supermarkets or Asian shops. It can also be frozen to use in the future.


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