I’m keeping it personal today and sharing my new favorite summer drink; raspberry mint iced tea. I love making this as a special addition to an afternoon chat with friends or an at home date night. The recipe was inspired by Virginia, a friend of mine, on Instagram. I took the original recipe and tweaked it a bit to use fresh chocolate mint from my kitchen garden and kept it a little more tart by switching out sugar for honey in a smaller quantity.

It took several tries to perfect it and of course, Aaron didn’t mind. He was happy to try each batch and give me his opinion. The original recipe suggested used a fruit flavored tea of choice, I settled on raspberry because I had it on hand, loved it, and had fresh raspberries to pair with it. I’d love to switch it up and try it with blueberries as well.

(scroll to the bottom to go directly to the recipe)

To make Raspberry Mint Iced Tea, you’ll need fresh mint leaves, (I used chocolate mint,) raspberry tea bags, honey, ice, water, and fresh or frozen raspberries and mint as a garnish.

Raspberry Mint Iced Tea

• 1 cup boiling water
• 4 sprigs of fresh mint (approx. 4″ long)
• 2 raspberry tea bags

• 2+ Tablespoons honey

• 2 cups cold water
• 1 cup ice cubes
• 1/2 cup raspberries (optional)
• mint for garnish (optional)

Steep mint and tea bags for 10 minutes in a quart size mason jar, covered with a lid to capture the flavor and nutritional qualities that escape with the steam.

Remove tea bags and mint at this time or leave the mint in your tea for extra garnish and flavor.

Add the honey to the jar while the tea is still hot and stir to combine.

Then, add the cold water, ice, and raspberries. Stir gently to combine, then pour into glasses, garnish with mint leaves if desired, and serve.