A simple recipe for an iced berry tea cooler, using raspberry leaf tea. A tasty way to drink more water.
Drink more water.
The simplest health tip, yet for me personally the hardest one to adhere to. Eat more vegetables = easy, eat oily fish a few times a week = easy, get to bed earlier = easy. Why is drinking water so hard, even for someone who likes water? Especially when living in the UK we are damned lucky to be have access to fresh, clean water at the turn of a tap. I’ve tried the jug of water on my desk tip, that sometimes works. But, perhaps I need to find a way to like it even more that doesn’t involve slipping back to my very old habit of litres of sugar free squash?
And I think I have.
I’ve really been enjoying iced tea recently. This recipe is really versatile, simple, and works with most flavoured teas. Though personally I think it look particularly beautiful with a tea that dyes the water a hint of pink. Today I’m using raspberry leaf. Hibiscus would be another good choice.
Since raspberry pairs well with mint, and orange I assumed that the leaf would too. The blend of tea I bought actually contains hibiscus, nettle and rosehip too. It doesn’t have an overwhelming strong flavour when brewed like this, but does make water more interesting! Plus when you’ve drunk your glass of liquid you get to eat the raspberries too, the perfect encouragement to get drinking!
- 3 teabags of raspberry leaf tea of other berry/red tea
- 1 orange, sliced into rounds
- 100g raspberries
- handful mint
- ice cubes to serve
- honey (optional, I don’t need it)
- Add 3 teabags of tea to 250mls of boiled water, stir and leave brew for 30 minutes. Remove tea bags and transfer to fridge to cool.
- When fully cooled add the infusion to a jug along with the oranges, raspberries and mint. Leave for at least 10 minutes (it tastes better with a longer fruit infusion!) to infuse before adding ice cubes to serve.
- If you need it sweeter add a touch of honey. I personally don’t think it needs it