Last week the warmer weather hit in full force here. Temperatures reached the 30s (that’s celsius, for those not living in Canada.) It was so amazing after a long Winter.
But….this IS Canada.
And this week it’s rainy and cold again. and only 13 degrees.
I can’t complain though, because out in Eastern Canada they’ve seen snow storms this past week. Someone told me their Eastern Canada Facebook friend was posting pictures of their family building snowmen. I told her if we got snow here, my husband would be taking pictures of me crying while curled up under my blankets in my bed.
I don’t even mind Winter. Except when it decides it isn’t happy to only own one season of the year and it tries to take over Spring as well.
That’s when Winter and I are no longer on speaking terms.
But- I do NOT live in Eastern Canada, I live in Central Canada, and therefore I will celebrate a little that it is a balmy 13 degrees celsius here and NOT snowing.
At least, not yet.
Anyways, I have faith that temperatures will get warmer again. Warm enough to whip up batches and batches of Summer-y drinks like the Raspberry Iced Tea I am going to share here.
You can make this recipe with honey or with sugar. We chose to use honey for a healthier version.
RASPBERRY ICED TEA
Steep 6 bags of black tea for 4 minutes in 8 cups of water. While your tea is steeping you will want to make a “syrup”. In a pot on medium heat, simmer your 1/2 cup of honey (if using sugar use 3/4 cup) 1 cup of raspberries, and 3/4 cup of water. I used a potato masher to crush the raspberries while they were simmering.
Strain the syrup through a fine mesh sieve to get rid of all the raspberry seeds.
Add the syrup to the brewed tea.
Once the tea has cooled down you can refrigerate it so it gets nice and cold.
After I made my batch of raspberry iced tea today someone mentioned to me that if you add baking soda to it, it will cut the bitterness taste you sometimes get with brewing iced tea. I am going to try that next time. You just add the baking soda to the jug before you pour in the boiling water and tea bags. Just a pinch though, because if you put too much in your tea will taste like baking soda, or so I am told. And nobody wants that.
If you try the baking soda in your tea, please come back and leave a comment that you did. I’d love to know how it turned out!
Raspberry Iced Tea
Ingredients
- 8 cups water
- 6 black tea bags
- 1/2 cup honey (or 3/4 cup of white sugar)
- 1 cup fresh raspberries
- 3/4 cup water
Instructions
- Steep 6 bags of tea in boiled water for 4 minutes.
- Let cool. Set aside.
- In a pot, simmer on medium heat the raspberries, honey, and 3/4 cup water until all the honey is melted and the raspberries are becoming soft.
- Mash the raspberries with a potato masher while it is simmering.
- Remove from stove and strain syrup through a fine mesh sieve to dispose of the raspberry seeds.
- Add the syrup to the brewed ice tea and stir.
- Place in refrigerator until chilled.
- Serve and enjoy!
