Stay cool this summer with a refreshing glass of rooibos iced tea with raspberries. This fruity iced tea is naturally caffeine free and full of goodness. The combination of sweet rooibos, tangy raspberries and zesty lemon makes a delicious, refreshing drink perfect to serve at a summer party!
Make the tea using 1 cup of boiling water (and 3 tea bags). Set aside for a few minutes, then remove the tea bags and add the remaining cold water. Set aside to cool completely.
In a saucepan heat up the raspberries, add the sugar and vanilla and cook quite rapidly for 2-3 minutes stirring often.
Put the mixture through a sieve, using a large spoon stir the mixture squashing the fruit to help separate the pulp and juice from the seeds.
Once the tea has cooled add the raspberry mixture, lemon juice and mint leaves. Drop in fresh raspberries and a couple of lemon wedges and serve with ice cubes. Keep refrigerated.
Notes
Use regular or flavoured rooibos tea (omit the vanilla paste if using flavoured tea). Flavours such as vanilla, chai or earl grey rooibos.You can make the tea ahead and, once cooled, refrigerate overnight until you are ready to make the recipe.Either fresh or frozen raspberries are fine to use. Frozen will take about 2 more minutes to cook.Adjust the amount of sugar to suit your preference.I created the froth in my iced tea by placing a hand blender into the jug, before adding the lemon wedges and mint leaves, and blending on low speed for a few seconds. This step is optional.