Raspberry and Lime Iced Tea
Inspired by techniques from NYT Cooking.
Black iced tea turned pink and fruity with a seedless raspberry syrup and a good squeeze of lime.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- small saucepan
- fine sieve
- large jug
- 4 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 105 kcal |
| Protein | 0.7 g |
| Carbohydrate | 26.7 g |
| of which sugars | 21.2 g |
| of which free sugars | 19 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 3.3 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Tea
- 4 black tea bags
- 500 ml freshly boiled water
- 500 ml cold water
Raspberry syrup
- 200 g raspberries (frozen and thawed are fine)
- 75 g caster sugar
- 60 ml water
- 60 ml fresh lime juice
To serve
- 1 lime, thinly sliced, to garnish
- 400 g ice
- 1
Tea. Steep the tea bags in the boiling water for 4 minutes, take them out, add the cold water and set aside to cool.
- 2
Raspberry syrup. Bring the raspberries, sugar and water to a simmer, crushing the berries with a spoon, and let it bubble for 3 minutes until saucy. A short cook releases the juice and colour without a jammy taste.
- 3
Strain. Press the mixture through a fine sieve to catch the seeds, then stir in the lime juice and leave to cool.
- 4
Mix. Stir the syrup into the cooled tea, taste for sweetness and add a little more sugar if needed, then chill.
- 5
Serve. Pour over ice and add slices of lime.
Storage
Keeps 2 days in the fridge; stir before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
