Smart Summer Sip: Raspberry-Mint-Matcha Iced Tea

I served this beverage at The Naturopathic Kitchen‘s Cancer Prevention cooking class in July and it was a big hit. It’s a great alternative to the sugar-laden alcoholic coolers that temp us on hot summer afternoons. The next time you’re chilling on the patio, swap your Pomtini for this über-nourishing, liver-loving bevy!


1 cup organically grown raspberries

1/4 tsp matcha green tea powder

2 sprigs fresh mint

1 tsp honey (optional)

1 L water, approx.


1. Put raspberries in a blender. Blend on high to liquify. Strain liquid to separate seeds from juice. If using frozen raspberries, allow to thaw before use.

2. Add raspberry juice to a 1 L glass pitcher.

3. Add matcha green tea powder and honey to raspberry juice and mix well. Fill remainder of pitcher with water and stir.

4. Wash mint sprigs or leaves and add them to the pitcher. Allow mixture to chill. While chilling, the tea will be infused with fresh minty goodness.

5. Serve chilled.

6. Put your feet up.

Why raspberries rock

Raspberries are ruby red morsels of antioxidant and antiinflammatory phytonutrients (phyto=plant) like vitamin C, anthocyanins and ellagic acid, making them helpful for the prevention and management of cancer, atherosclerosis and inflammatory bowel disease. They are also a source of a phytonutrient shown to boost adipocyte metabolism (translation: they rev up fat burn) and assist with healthy blood sugar balance. That’s good news for anyone struggling with obesity or diabetes.

Low in sugar and high in nutritional awesomeness, they add a touch of sweetness and a whole lot of goodness to smoothies, salads and desserts. Buy them fresh or frozen. Enjoy often.

Research & more reading

Raspberry ketone increases both lipolysis and fatty acid oxidation in 3T3-L1 adipocytes