Tuesday, June 24, 2014

Raspberry Lemon Iced Tea

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

  1. Bring a cup of water to a boil. Let the tea steep for 5 minutes and place in the refrigerator to cool.
  2. Meanwhile, blend the frozen raspberries until liquefied.
  3. Combine the raspberries and tea. Stir in the lemon juice and add ice.
  4. Serve cold.  


Recipe and photo by our wonderful contributing blogger, Jaime Ruisi.

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