Brew the tea as instructed and let it steep. If two bags are not enough, you can of course take more.
Put the raspberries in a sieve and hang it in a bowl. This must be big enough for the tea to fit in.
Thaw raspberries and let the tea cool down. When the tea is no longer too hot, pour over the berries into the bowl, the sieve should now hang in the liquid so that the tea can infuse with the raspberries. I like to prepare it in the evening, then everything can be left to stand in the refrigerator overnight and cool down.
The next day then press the raspberries through the sieve into the tea and sweeten with liquid sweetener as desired. Then add the ice cubes and serve.
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