Raspberry rooibos iced tea

Method

1. Put the sugar and raspberries in a small pan with 300ml water and bring to the boil, mashing the fruit a little with a wooden spoon. Reduce to a simmer and cook for 5 minutes, then remove from the heat, cover and leave to steep for 30 minutes.
2. In a large jug, brew the tea in 700ml just-boiled water for 4-5 minutes. Remove the teabags or strain the tea into a pitcher and chill until needed.
3. Once the sugar syrup is cool, strain it into the pitcher of tea to remove the raspberries.
4. To serve, fill a glass with ice and pour over the iced tea. If you like, add a few fresh raspberries to garnish.