Spring Rooibos Iced Tea
Prep Time25 minutes
Cooking Time5 minutes
1 litre (4 cups) purified water
5 rooibos teabags
2 punnets fresh raspberries
2.5ml (1/2 tsp) vanilla extract
2 small lemons, sliced
Fresh mint, to garnish
Heat up the water in a pot on a high heat and add the teabags. Allow to boil for about 5 minutes.
Turn off the heat and allow to cool slightly. Remove the teabags.
Pour the tea in a blender with 1 ½ punnets of raspberries, the vanilla and 10-15 ice cubes, blend until smooth.
Pour in glasses with ice and garnish with the remainder of the raspberries, lemon slices and mint.