The day before, sprinkle the raspberries with 4 tablespoons of sugar, mix well and put in the refrigerator overnight.
Boil the water, add 2 bags of tea and let it steep for 5 minutes. Let the tea cool down, add the mint leaves and cool the tea very well in the refrigerator.
Puree the raspberries and strain them into the cold tea. Stir everything well again and serve ice-cold.
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