Raspberry Black Tea
Raspberries come from a shrub that is native to Asia and Europe and now is grown in many other parts of the world. Late Spring into early Summer these delicious berries start appearing at our local farmers markets and, if you're lucky, you have some berries growing nearby that you can pick. The earthy, musky taste of these berries is perfect in jams, desserts and sauces. This Raspberry tea blend combines black teas from China and Sri Lanka with organic raspberry leaves and raspberry flavor. The deep amber cup has the distinct musky raspberry aroma and a lingering raspberry flavor that is delicious and not too sweet.
Ingredients: Black teas, organic raspberry leaf, and natural raspberry flavor with other natural flavors.
Brew tea at 212º - steep for 3 minutes.
Iced Raspberry Tea Soda:
Serving size: 2
Ingredients:
- 16 oz. water
- 1 tbsp Raspberry Black Tea
- 1 oz. lemon juice
- 2 oz. simple syrup
- 1/2 cup fresh raspberries
- 1 can club soda, chilled
- Additional raspberries, lemon wedges and fresh mint for garnish
Directions:
Bring water to a boil in a small saucepan, remove from the heat and add the tea leaves. Cover and let steep for 5 minutes. Strain out the tea and set aside to cool 15—20 minutes.
Add the raspberries, lemon juice and simple syrup to a medium sized bowl. Mix well with a large spoon until the raspberries become juicy. Stir in the tea then strain into two 12 oz. glasses filled with ice. Add the club soda to the top of the glasses and garnish with raspberries, lemon wedges and fresh mint. Enjoy!
*Can be made ahead in a medium sized pitcher and stored in the fridge for up to two days. Add the club soda when ready to serve.
Recipe by Kathleen Phipps
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