Iced tea with raspberries and mint

If desired, the tea can not be cooled - it is also delicious hot. I came up with the recipe for this tea on the go when I was vacationing in Sochi. The heat there in August is simply impossible, plus very high humidity. I was constantly thirsty. And I didn't want to poison myself with any store-bought filth. Therefore, I brewed this kind of tea from early in the morning, which in a cool form not only perfectly quenches thirst, but also brings a lot of vitamins into the body.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Raspberry

150

Mint (5 twigs)

Limes

0.2

Black Tea

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 5 g

18 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the ingredients.
Step 2:
Wash the mint thoroughly, dry and peel the leaves from the twigs. Put mint leaves in a teapot and add sugar.
Step 3:
Boil the water and pour it into the kettle. Let it brew for about 5 minutes.
Step 4:
Cut a couple of circles from the lime. Wash and dry the raspberries.
Step 5:
Add lime circles and raspberries to the kettle. Leave to infuse at room temperature until completely cooled.
Step 6:
Put the cooled tea in the refrigerator for 30 minutes. Then pour into glasses.