alive logo

Raspberry Leaf, Rosemary, and Orange Iced Tea

Serves 4.


    Raspberry Leaf, Rosemary, and Orange Iced Tea

    Raspberries are perhaps the hottest commodity in any garden—but people tend to be less keen on eating a bowl of raspberry leaves, although the leaves have a long and storied medicinal history. Combined with orange and rosemary, raspberry leaves make a surprisingly decadent-tasting herbal iced tea.


    Tip: Make ice cubes out of freshly squeezed orange juice if you prefer a more citrus-flavoured beverage, or freeze some of the tea into ice cubes with raspberries in them.

    Double duty If you make a more concentrated version of this tea by using 3 cups (750 mL) water instead of 4 cups (1 L), it can be turned into a bubbly beverage. Fill your glass halfway with iced tea and top up with sparkling water.


    Raspberry Leaf, Rosemary, and Orange Iced Tea


    • 2 sprigs fresh rosemary (about 5 in/13 cm long), or 2 tsp (10 mL) dried rosemary
    • 1 orange, well washed and sliced into rounds, plus extra slices for garnish
    • 1/4 cup (60 mL) fresh raspberry leaves, loosely packed, or 2 Tbsp (30 mL) dried raspberry leaves
    • 2 Tbsp (30 mL) no-sugar-added orange marmalade
    • 1/2 cup (125 mL) freshly squeezed orange juice (optional)
    • 4 fresh raspberries (optional)


    Per serving:

    • calories27
    • protein0g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates7g
      • sugars7g
      • fibre0g
    • sodium13mg



    Place rosemary, orange, and raspberry leaves in jug or jar that holds at least 4 cups (1 L).


    In covered medium pot, bring 4 cups (1 L) water and marmalade to a boil over high heat, stirring occasionally. Remove from heat.


    If using fresh herbs, allow water to cool for 1 minute before pouring over rosemary, orange, and raspberry leaves. If using dried herbs, pour immediately. Steep for 10 minutes.


    Strain out solids and return liquid to jug or jar. Chill in refrigerator for 3 to 8 hours.


    Serve chilled tea over ice and garnish with orange slices.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.