Fresh raspberries, hibiscus tea
For 1 liter of iced tea:
- 20gr of frozen raspberries.
- 2 teaspoons of dehydrated hibiscus.
- 4 mint leaves.
- 1/4 lime juice.
- 1L of water
- between 1 and 4 tablespoons of coconut sugar (depending of your taste).
Put water, the mint leaves, the raspberries, the hibiscus and the lime juice into a pan and start to warm it slowly.
Once the water is boiling, turn off the range and leave it for 5 minutes.
Pour the tea into a pitcher without the fruits, hibiscus and mint.
Add coconut sugar and mix it.
Leave the tea in the fridge for 3 hours.
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