Raspberry Lemon Infused Black Tea
This raspberry lemon infused black tea is a great addition to the infused tea series. The combination of fresh juicy raspberries, bright lemon, black peppercorns, and a hint of honey are perfect with the black English breakfast tea.
Servings: 2 servings
Calories: 82kcal
Equipment
- 1 27-ounce kettle option to use the 40-ounce kettle
Ingredients
- 10-15 black peppercorns whole
- 6 ounces raspberries fresh, gently press to release juice
- 1 medium lemon remove ends, slice
- 2 teaspoons honey adjust according to preferred sweetness
- 1 English Breakfast tea bag Art of Tea
Instructions
How to Make Raspberry Lemon Infused Iced Tea
- Boil a pot of water. Grab the 27-ounce kettle and add the black peppercorns and raspberries. Gently press the raspberries with a spoon to help release their juices. Next, add the sliced lemon and honey. Add one English breakfast tea bag and cover everything with the boiling water. Seal the lid and steep for 5-10 minutes before enjoying. Serve warm or over ice for a refreshing summer beverage.
Video
Notes
Infused teas are best enjoyed immediately after steeping. However, once cool, the tea can be strained and stored in an airtight container in the refrigerator for 1-2 days.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 213mg | Fiber: 7g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 51mg | Calcium: 38mg | Iron: 1mg