Raspberry Mint Iced Tea

Okay! Let’s be real for a minute. I'm melting right now.
I know some like it hot but heat waves really makes me ornery.
Yes, I’ve said it: O-R-N-E-R-Y.
It’s almost 100° outside but feels like it’s 200°. They don’t call it a cruel, cruel summer for nothing.
And there’s nothing we can do about it, except giving in to the fact it’s sweltering hot by finding something super cool to do.

Some of things I do to fight the heat include:

1. Watch a movie about penguins
2. Chew on ice
3. Party in front of the air conditioner
4. Close my eyes and pretend it’s winter
5. Do a rain dance (nah, kidding, I can’t dance!)
6. Daydream about fall
7. Put my baseball cap in the freezer (I swear, I do it!)
8. Look at pictures from my ski vacation
9. Go to the grocery store and walk the freezer aisle very, very slowly
   
   OR
10. Brew a big batch of this mean Raspberry Mint Iced Tea

I think this is one the most perfect glasses of flavored iced tea ever. It shines brightly with raspberry flavor, and because I find mint in my tea irresistible, I added some chopped fresh mint leaves to mingle with the raspberries, adding a layer of subtle freshness.
One sip of this Raspberry Mint Iced Tea and you’ll likely agree this is the best flavored tea you’ve ever tasted. With its pink-red gorgeousness, warmed by sun-kissed raspberries, cooled by refreshing mint. Perfect, just perfect!

Raspberry Mint Iced Tea                                                                                                                        Print this recipe!

Ingredients
Yields about 8 cups

3 cups fresh or  raspberries
½ cup granulated sweetener of choice (I used coconut sugar)
1 tablespoon chopped fresh mint
Pinch of baking soda
2 cups boiling water
6 tea bags (your favorite black tea)
6 cups water

Directions

In a bowl combine raspberries and sugar. Using the back of a wooden spoon crush the berries. Add mint, give a good stir, and set aside.
Sprinkle baking soda into a heat-proof pitcher. Pour in boiling water, add tea bags, and let steep for 15 minutes.
Remove tea bags and pour in raspberry mixture and let stand at room temperature for at least 1 hour.
Strain raspberry tea mixture through a fine sieve (or a cheesecloth) over a large bowl. If using a sieve, press with the back of a wooden spoon to extract as much liquid as possible (if using a cheese, bind it up and twist it to squeeze out the juice).
Pour in cold water, give a good stir and refrigerate until cold.
Serve over ice and additional raspberries.

Nutrition facts

One cup (about one tall glass) yields 69 calories, 0 grams of fat, 12 grams of carbs, and 1 gram of protein.