Lemon-ginger iced tea with berry cubes

  • 110g raspberries, rinsed
  • Water for ice cube trays, plus 1.75L, divided
  • 100g honey
  • 55g coarsely chopped fresh ginger
  • 6 white tea bags
  • 3 lemons, juiced
  • Lemon slices
  • Mint sprigs, for garnish
1) Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.

2) Place honey, 480ml water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

3) In a pitcher combine strained liquid with 1.5L water and lemon juice. Chill in refrigerator.

4) To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

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