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Bursting with the flavours of fresh berries, this iced-tea is a perfectly refreshing pick-me-up!
Hull the strawberries. Then slice in half 2 cups of strawberries and place them into the freezer until they are frozen. Chop the remaining strawberries and set aside. Place half the punnet of raspberries into the freezer until they’re frozen. Set aside the remaining raspberries.
Place 2 cups of sugar into a medium saucepan, add 2 cups of water and bring the mixture to a boil over medium heat. Remove the medium saucepan from the heat and add 4 bags of black tea. Add the strawberries and raspberries that were set aside from earlier. Mash the berries in the mixture until broken down. Cover the saucepan and let the mixture steep for 25 minutes. Mash the berries again and strain the mixture through a fine mesh strainer. Discard solids. Add 6 cups of cold water and stir in the mixture.
Place several frozen strawberries and raspberries into a glass and pour over tea – feel free to garnish with fresh mint. Serve immediately.
1 punnet Driscoll’s Strawberries, divided
1 punnet Driscoll’s Raspberries, divided
2 cups sugar
8 cups water, divided
4 bags black tea or 4 tablespoons loose leaf black tea
fresh mint for garnish (optional)