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.
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.
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)
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.