Ingredients:

  • 0.5 cup dried red raspberry leaf (approx. 15g)
  • 2 cups boiling filtered water (475ml)
  • 1-inch knob fresh ginger, sliced (approx. 10g)
  • 2 cups ice cubes (approx. 300g)
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons raw honey (approx. 42g)
  • 1 cup cold filtered water (240ml)
  • 0.25 cup fresh raspberries, slightly muddled
  • 5 fresh mint leaves

Instructions:

  1. Bring 2 cups of filtered water to a rolling boil in a small saucepan or kettle.
  2. Remove from heat and immediately add the dried red raspberry leaves and sliced ginger. Cover with a lid to trap volatile oils.
  3. Let the mixture steep for exactly 10 minutes to extract tannins and minerals without becoming overly bitter.
  4. Strain the hot concentrate through a fine-mesh strainer into a heat-proof glass pitcher.
  5. While the liquid is hot, stir in the raw honey and lemon juice until completely dissolved.
  6. Add the 2 cups of ice cubes to the concentrate to flash-chill the tea, followed by 1 cup of cold filtered water.
  7. Stir in the muddled raspberries and slapped mint leaves. Serve immediately over fresh ice.