Here is a refreshing iced green tea flavoured with fresh red raspberries and ginger, and sweetened with raw honey. Serve over ice on a hot summer day.
I’m from the South, where we keep a gallon-sized pitcher of iced tea in the fridge 24/7.
But I’ll be honest: since moving to Michigan, we haven’t always had iced tea on hand! Half the year it’s just too cold to even think about making ice, much less cold tea. I’ll warm up with a mocha or a hot toddy any day, but I generally save the cold drinks for May and beyond.
Now, with a foothold in summer and a move down to Alabama on the horizon, I figure it’s time to start fixing sweet tea again. So yesterday I made a pitcher. Even then, I got all Kalamazoo on myself and ended up with a yuppie beverage: I used green tea as the base, flavoured with local raspberries and fresh ginger and sweetened with local raw honey.
Yeah, kind of yuppie. But can I just say? It’s delicious. And so refreshing.
This Raspberry Ginger Iced Green Tea is the kind of summer sipper you’d find in a Starbucks or Panera Bread, only much healthier and more authentically made.
While I promise to make some more “traditional” sweet black iced tea soon, I have plans to pack a thermos of this for a picnic, play with some new flavour combinations, and hopefully serve it to guests to get some extra opinions.
Or, you could just give me yours. Try it and let me know what you think!
Like the straw in the picture? It’s a durable, reusable glass straw from Strawesome!
Raspberry Ginger Iced Green Tea
Ingredients
- 1 cup raspberries fresh or frozen
- 1 inch fresh ginger chopped
- 4 cups water
- 3 bags green tea I like this brand
- 1/4 cup raw honey
Instructions
- Put the raspberries, ginger, and water in a saucepan. Bring to a boil, then turn off.
- Add tea bags, cover, and let steep for 15-20 minutes.
- Strain liquid into a pitcher; discard the solids. Stir in honey.
- Chill thoroughly and serve over ice.
This looks awesome! Can’t wait to try it! I love using black or green tea bags as a base, then adding my own herbs or fruit flavors. So delicious and easy! Haven’t tried raspberries, though.
That tea looks SO delicious! This week I’ve shared Cherry Chocolate Chunk Ice Cream! 🙂
Thanks for hosting!
Is that a Strawesome straw? 🙂
You bet!!
I think you combined all of my favorite flavors in this recipe. 🙂 This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I host a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community.
Wow! I didn’t even know it was AIP! I’ll be sure to link up next week!
Thanks for linking this up to Savoring Saturdays, Elsie! I’m going to feature it this weekend. 🙂 I hope you come join us again!
I’ve never thought of using melon in a smoothie. Looks fantastic and I can’t wait to try it. This week I am sharing a gluten free almond flour tostada recipe and also Paleo meatballs with a macadamia nut dressing. Thanks for hosting this link up!
I’ve made this before and have substituted agave syrup. It turns out great every time.
Cool post, do you mind if I link to it from my new blog/tea
shop? Its called Lovely Tea Teas? Thanks in advance – Oliver aka Mr Tea
Sure thing!