Cookbook Challenge: Mixed

With the heat on the weekend, the only mixed up for consideration was a mixed drink! As suggested in my last entry, I am also going to raid some old Gourmet Travellers for recipes in the challenge- and I had one all lined up from the January Issue: Raspberry and Lemon Iced Tea.

This recipe was easy to make and absolutely delicious- 100% endorsed by my bookclub girls who sat out the 38 degree afternoon on Sunday with the help of this little refresher. I didn't take a pic of the finished product unfortunately, but it was perfectly colour matched to the rose we were drinking- absolutely beautiful.

300 gm white sugar
200 gm frozen raspberries
2 tsp loose leaf black tea (I used orange pekoe- perfect light flavour for an iced tea!)
4 lemons, juice only
To serve:
ice, mint leaves, lemon slices and soda water

Combine sugar and raspberries in a heatproof bowl, stir to combine, and cover with foil. Place over a saucepan of simmering water and cook until syrupy (2 hours). Strain through a fine sieve into a large jug (discard solids) and set aside.
Meanwhile, combine tea and 1 litre boiling water in a separate heatproof jug and cool. Strain through a fine sieve into raspberry mixture, add lemon juice and refrigerate in bottles until chilled.
To serve, fill glasses with ice, add lemon and raspberry tea to taste, top up with soda water, add mint and lemon slices and serve.

So easy! And so yummy!

Enjoy!