Maggie Beer shares a delicious summer recipe with the Australian Carers Guide.

A quick and easy recipe that gifts beautiful flavour and a vibrant green colour.

Prep time: 15 minutes plus 2 hours chill time

Makes: 1.55 litres

Best: Made a day ahead

Table of Contents

Raspberry Mandarin & Earl Grey Spritzer Ingredients

4 Earl Gray tea bags

150g frozen raspberries

4 large mandarins peeled and segmented

1 cup of fresh squeezed orange juice (about 3 oranges)

2 tbsp sugar

750ml sparking apple juice or ginger beer

2 cups water

Raspberry Mandarin & Earl Grey Spritzer Method

Place the Earl Grey tea bags into a jug or bowl with 2 tablespoons of sugar and pour over 2 cups of boiling water, leave to steep for 2 minutes. Remove the tea bags and give them a good squeeze to extract the additional fluid & discard. Place the tea in the fridge to cool slightly.

In a jug place frozen raspberries and mandarin segments & muddle these for a minute until crushed well and combined, add in the two cups of orange juice and continue to muddle for a further minute until mix is deep raspberry red in colour.

Pass the mix through a sieve, pushing down on the pulp as it collects in the strainer to get as much juice out as possible.

Add the two cups of tea to the jug. This should give about 800ml of fluid.

Place in the fridge and leave to chill for at least 2 hours

To serve, take a 2L jug and add some ice, pour in the juice & tea mix then add 750ml of sparking apple juice.

Serve in nice glasses with additional ice, a wedge of mandarin, a few frozen raspberries and a sprig of mint.

For more recipes from Maggie Beer Foundation visit her website here.