Fruity apple iced tea
Ingredients
For the herbal tea
- 1 Val Venosta "Fuji" apple
- 600 g water
- 1 tbsp red berries herbal tea
- 1 tbsp raspberies and red currants fresh or frozen
- 1/2 tbsp limoncello lemon based liquor
- sugar/honey/maple syrup to taste optional
For serving
- 1 Val Venosta "Fuji" apple
- 500 g cold water
- 1 juiced lemon
- 1 juiced grapefruit
- 3 lemon slices
- 3 grapefruit slices
- fresh raspberries and red currant
- 5 mint leaves
- ice cubes
Instructions
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Core and slice the apple.
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Transfer the apple slices into a saucepan together with the herbal tea, raspberries, redcurrant, limoncello and water.
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You can add a sweetener of your choice for balancing out the acidity from the fruit. Skip this step if you – like us! – want a tangy and refreshing drink.
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Transfer the pan on medium heat and let the mixture simmer for 20 minutes. Let it cool down completely.
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Meanwhile, core and thinly slice another apple.
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Juice the lemon and the grapefruit.
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Place the apple slices in a large jar or pitcher together with the lemon and grapefruit slices, the mint leaves and a few extra raspberries and red currants.
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Strain the herbal tea into the jar, then add the lemon-grapefruit juice and the cold water.
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Refrigerate for a couple of hours before serving.
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Serve the apple herbal tea with ice cubes and fruit from the jar/pitcher.
Notes
You can store the apple herbal tea covered in the refrigerator for up to 2 days.
This recipe is a collaboration with Mela Val Venosta
