شاي مثلج بالتوت الأحمر وماء الورد

American 10 Mins Prep · 15 Mins Cook

1. In a large jug, combine the boiling water and tea bags and leave to steep for 10 minutes.
2. Set aside to cool.
3. Meanwhile, place the raspberries, lime juice and zest, sugar and 2 tbsp of water in a saucepan and simmer for 5 minutes.
4. Transfer to a blender, add the rosewater and blend until smooth.
5. Strain through a fine-mesh sieve, if desired.
6. Once the tea has cooled, add the raspberry purée and stir. Adjust the sweetness, if necessary.
7. Fill 6 glasses with crushed ice and top up with the iced tea. Garnish with the fresh raspberries.

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