Iced tea fruit punch

Iced tea fruit punch

45 Min. Active
1 hr 15 Min. Total
53 kcal per portion
Nutritional value / portion: , Carbohydrate: 11 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Measuring cup
  • Pan
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brew the tea

5 herbal tea bags
1 litre water
2 tbsp honey

Fruit

2 peaches, diced
1 apple, diced
1 kiwi, cut lengthwise into quarters and then crosswise into thin slices
1 sprig peppermint, finely chopped
125 g raspberries
2 tbsp icing sugar
20 ice cubes

How it's done

The kids can help at the marked areas .

Brew the tea

5 herbal tea bags
1 litre water
2 tbsp honey

Place the teabag in the water, bring the water to the boil, remove the pan from the heat, cover and allow to infuse for approx. 10 mins. Remove the teabag, stir the honey into the tea, leave to cool.

Fruit

2 peaches, diced
1 apple, diced
1 kiwi, cut lengthwise into quarters and then crosswise into thin slices
1 sprig peppermint, finely chopped

Chop the peaches and apple, peel the kiwi, cut lengthwise into quarters, then into slices, finely chop the mint.

125 g raspberries
2 tbsp icing sugar
20 ice cubes

In a large bowl, carefully mix everything with the raspberries and icing sugar, cover and leave to infuse for approx. 30 mins. Pour in the brewed tea, add ice cubes, serve.

Good to know
Tip: For adults, you can replace the herbal tea with 2 tbsp of elderflower syrup and 1 litre of Prosecco.
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