Raspberry Mint Iced Tea


raspberry infused iced teaMakes 2 quarts (1.8 liters)


  • 2 quarts (1.8 liters) water
  • 8 teaspoons (16 g) loose green or black tea
  • 1 cup (150 g) fresh raspberries, crushed lightly
  • 40 fresh mint leaves



  1. Fill and preheat the SousVide Supreme to 140F/60C
  2. Put all ingredients, except the tea leaves, into a large (gallon/3.8 liter) food grade, zip closure cooking pouch.
  3. Use the Archimedes’ Principle to evacuate the air in the pouch and zip it closed.
  4. Submerge the pouch and cook for 30 minutes.
  5. Open the pouch and add the tea leaves; use Archimedes’ Principle again to evacuate air, seal again, and submerge and cook for another 10 minutes.
  6. Strain the mixture into a clean container and store in the refrigerator.
  7. Sweeten if desired and serve.
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