As an intern for NourishRDs, I spend many work days with McKenzie at her apartment, the library, and local cafes. These days are creative, fun, and productive… until 4 o’clock rolls around. This isn’t a good time for us – we get hungry, thirsty, and a little cranky. So, as we simultaneously give each other a smile, we both know its tea time! An iced tea break gives us just what we need to get out of the 4 o’clock slump.
Iced tea has been our hero, picking us up in times of struggle and desperation. Since June is National Iced Tea Month, there’s a lot to celebrate. And so, we encourage you to take a break and unwind with this recipe for Raspberry Lemon Iced Tea.
1 cup water
1 tea bag (green or black)
¼ cup frozen raspberries
½ lemon, juiced
- Bring a cup of water to a boil. Let the tea steep for 5 minutes and place in the refrigerator to cool.
- Meanwhile, blend the frozen raspberries until liquefied.
- Combine the raspberries and tea. Stir in the lemon juice and add ice.
- Serve cold.
Recipe and photo by our wonderful contributing blogger, Jaime Ruisi.