Raspberry Mint Iced Tea Lemon Drop

Ingredients

Tea Base

• id: black_tea_bags metric: 8 bags imperial: 8 bags name: black tea bags (or 4 tbsp loose leaf)

• id: boiling_water metric: 960ml imperial: 4 cups name: boiling water

• id: honey metric: 90ml imperial: 6 tbsp name: honey

Raspberry Mint Syrup

• id: fresh_raspberries metric: 200g imperial: 1 1/2 cups name: fresh raspberries

• id: granulated_sugar metric: 100g imperial: 1/2 cup name: granulated sugar

• id: water_syrup metric: 120ml imperial: 1/2 cup name: water

• id: fresh_mint_leaves metric: 30g imperial: 1/2 cup name: fresh mint leaves, packed

Lemon Drop Mix

• id: fresh_lemon_juice metric: 120ml imperial: 1/2 cup name: fresh lemon juice

• id: lemon_zest metric: 15g imperial: 2 tbsp name: fresh lemon zest

• id: simple_syrup metric: 60ml imperial: 1/4 cup name: simple syrup (optional, for extra sweetness)

For Serving

• id: ice_cubes metric: as needed imperial: as needed name: ice cubes

• id: cold_water metric: 480ml imperial: 2 cups name: cold water

• id: fresh_raspberries_garnish metric: 100g imperial: 3/4 cup name: fresh raspberries for garnish

• id: fresh_mint_sprigs metric: 6 sprigs imperial: 6 sprigs name: fresh mint sprigs for garnish

• id: lemon_slices metric: 1 lemon imperial: 1 lemon name: lemon slices for garnish

• id: sparkling_water metric: 480ml imperial: 2 cups name: sparkling water (optional, for fizzy version)

Instructions

1. Steep {black_tea_bags} in {boiling_water} for 5-7 minutes for a strong tea base. Remove tea bags and stir in {honey} while the tea is still hot. Set aside to cool.

2. Make the raspberry mint syrup by combining {fresh_raspberries}, {granulated_sugar}, and {water_syrup} in a small saucepan. Bring to a boil over medium-high heat.

3. Reduce heat and simmer for 5-8 minutes, gently mashing raspberries as they cook. The mixture should be thick and syrupy.

4. Remove from heat and stir in {fresh_mint_leaves}. Let steep for 10 minutes, then strain through a fine-mesh sieve, pressing solids to extract maximum flavor. Discard solids and let syrup cool completely.

5. In a large pitcher, combine the cooled tea, raspberry mint syrup, {fresh_lemon_juice}, and {lemon_zest}. Stir well.

6. Add {cold_water} and taste. If you prefer sweeter tea, add {simple_syrup} to taste.

7. Chill in the refrigerator for at least 2 hours or until completely cold.

8. To serve, fill glasses with {ice_cubes} and pour the tea mixture over ice, leaving room at the top.

9. Top each glass with a splash of {sparkling_water} if desired for a fizzy version.

10. Garnish each glass with {fresh_raspberries_garnish}, a sprig of {fresh_mint_sprigs}, and a {lemon_slices}. Serve immediately.

Tips

Tea Strength: Use a strong tea base since it will be diluted with ice and other ingredients. Earl Grey or English Breakfast work wonderfully for this recipe.

Syrup Storage: The raspberry mint syrup can be made up to 1 week in advance and stored in the refrigerator. It's also delicious drizzled over pancakes or ice cream!

Fresh Factor: Always use fresh lemon juice - bottled just won't give you the same bright, vibrant flavor. Roll lemons on the counter before juicing to get more juice.

Mint Magic: Gently bruise mint leaves by clapping them between your hands before adding to drinks to release more aromatic oils.

Make-Ahead Marvel: The entire tea mixture (without ice) can be prepared up to 2 days in advance. The flavors actually improve with time!

Adult Version: Add 1-2 oz of vodka or gin per glass for a sophisticated cocktail version. Lemon vodka works particularly well with these flavors.

Sweetness Balance: Start with less honey and simple syrup than you think you need - you can always add more, but you can't take it away. The raspberries add natural sweetness too.