Naitonal Iced Tea Month | Raspberry Rosehip Iced Tea

Summer is here and with it comes the opportunity to celebrate the second most consumed beverage in the world, tea. June is National Iced Tea Month so we would like to take this opportunity to share our favorite iced tea recipes all month long. Not only is Iced Tea refreshing on a hot summer’s day, it’s also got some great health benefits and there are lots of different flavors to enjoy. Today let's try this Raspberry Rosehip Iced Tea recipe, provided below.

Ingredients

• 1/4 cup dried rosehips
• 1/2 cup raisins
• 1/2 cup dried raspberry leaves
• 1 1/2 cups naturally sweetened raspberry or cherry juice
• 1/3 cup fresh orange juice
• 4 orange slices, for garnish (optional)

Directions

1. In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the rosehips and raisins. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.          

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SRC: Find more recipes like this Hibiscus-Mint Iced Tea from Martha Stewart at: www.marthastewart.com/349819/raspberry-rosehip-iced-tea#Iced%20Tea%20Recipes|/274641/iced-tea-recipes/@center/276943/grilling-recipes|349819