Ingredients:

  • 0.5 oz (15g) loose-leaf organic red raspberry leaf
  • 2 tbsp (5g) dried stinging nettle leaf
  • 1 tbsp (5g) dried rosehips
  • 4 cups (950ml) filtered water
  • 1 tbsp raw honey
  • 0.5 organic lemon, thinly sliced
  • 0.5 cup fresh raspberries
  • 2 cups ice

Instructions:

  1. Place the loose-leaf red raspberry leaf, dried nettle, and rosehips into a large glass jar or heat-proof pitcher.
  2. Pour 4 cups of filtered water (just off the boil) over the herbs and stir gently with a wooden spoon to submerge.
  3. Cover the jar to retain volatile oils and let the mixture steep for 15 to 20 minutes until it reaches a deep amber color.
  4. Strain the infusion through a fine-mesh stainless steel strainer into a clean pitcher, discarding the spent herbs.
  5. While the liquid is still warm, stir in the raw honey until dissolved.
  6. Muddle the fresh raspberries and add them to the pitcher along with the lemon slices.
  7. Fill glasses with ice and pour the tea over to serve immediately.