Raspberry Mint Iced Tea

by

 Here in the South sweet iced tea is king, and when I moved here over nine years ago, I sure got my fill. Since starting the SCD diet however, I had been longing for some sort of ice tea replacement, as traditional tea and refined sugar are not allowed. That’s where this raspberry mint iced tea recipe comes in! This iced tea is cold, refreshing, minty, slightly sweet, and a little tart. It’s everything you want and more from iced tea on a hot summer day! This tea keeps well in the refrigerator for up to a week, just be sure to shake it up before drinking as separation is natural. You can also make the simple syrup up ahead and keep refrigerated for easy making and entertaining. Here’s to one of my favorites, and soon to be your favorite summer drinks! Cheers!       

Raspberry Mint Iced Tea

Serves 6
Prep: 20 min
Steeping: 15 min
Total: 35 min
Beginner

Ingredients:

For the simple syrup: 

⅓ Cup Honey 

⅓ Cup Water

½ Cup Raspberry puree, strained (1 Pint worth)

 

For the Tea: 

6 Mint tea bags

48 oz. boiling water 

 

Garnish: 

½ Cup raspberries 

6 Mint leaves or sprigs, fresh 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. In a large pot bring sixty ounces of water to a boil.
  3. Once boiling, remove from heat and add in tea bags.
  4. Allow the tea to steep for 15 minutes.
  5. While tea is steeping, grab a small pot and add in honey and water, whisk together.
  6. Bring to a boil then remove from heat.
  7. In your high-speed blender add 1 pint of raspberries, blend on high until smooth. Pour through a mesh strainer to catch the seeds.
  8. Add in ½ cup of raspberry puree to the simple syrup mixture and stir to incorporate, set aside.
  9. In a large pitcher add simple syrup, steeped tea, and ice, stir.
  10. Gather glassware and fill with ice if desired.
  11. Pour in tea, and garnish each glass with a few fresh raspberries and a mint leaf. Enjoy!

                 

     

    Nutrition Facts: 
    Calories- 78 
    Carbs- 20.1 g
    Fat- 0.1 g
    Protein- 0.3 g