@uitmypen:

UIT MY PEN
UIT MY PEN
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Saturday 24 October 2026 10:24:27 GMT
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fanie.grobbelaar
Fanie Grobbelaar :
Auw dis soooo waar🙏🙏🙏
2026-10-25 12:14:05
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amen
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amen
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amen 🙏🙏🙏🙏
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Raspberry Hibiscus Iced Tea Servings: 4 Per serving: approx. 300 ml Prep time: 10 minutes Steep time: 12 minutes Cool and chill time: 1 hour Ingredients For the infusion • 1 liter water • 12 g dried hibiscus flowers (about 4 tablespoons) • 2 black tea bags • 250 g fresh raspberries • 2 tablespoons lime juice To serve • 400 g ice cubes • 100 g fresh raspberries • 4 lime wheels Instructions 1. Bring the water to a boil, then let it stand off the heat for 1 minute so it drops to about 205°F (96°C). Add the dried hibiscus and the tea bags, cover, and steep for 12 minutes. Remove and discard the tea bags after 4 minutes so the tea does not turn bitter. 2. While the tea steeps, crush the 250 g of raspberries with a fork in a bowl until they are broken down and juicy. 3. Strain the infusion through a fine sieve into the bowl of crushed raspberries, pressing the hibiscus flowers lightly to release the liquid, then discard the flowers. Stir and let the mixture sit for 10 minutes so the fruit flavor comes through. 4. Strain the mixture again through the fine sieve into a pitcher, pressing gently on the raspberry pulp to extract the liquid. Discard the pulp and seeds. Stir in the lime juice. 5. Let the tea cool at room temperature for 20 minutes, then refrigerate for 40 minutes, until cold. The liquid will be a deep ruby red and clear. 6. Divide the ice cubes among four tall glasses, about 100 g each. Pour the chilled tea over the ice, stirring the pitcher first. Drop the remaining fresh raspberries into the glasses, add a lime wheel to each, and serve immediately while cold. #antiinflammatorydiet #hibiscustea #raspberry
Raspberry Hibiscus Iced Tea Servings: 4 Per serving: approx. 300 ml Prep time: 10 minutes Steep time: 12 minutes Cool and chill time: 1 hour Ingredients For the infusion • 1 liter water • 12 g dried hibiscus flowers (about 4 tablespoons) • 2 black tea bags • 250 g fresh raspberries • 2 tablespoons lime juice To serve • 400 g ice cubes • 100 g fresh raspberries • 4 lime wheels Instructions 1. Bring the water to a boil, then let it stand off the heat for 1 minute so it drops to about 205°F (96°C). Add the dried hibiscus and the tea bags, cover, and steep for 12 minutes. Remove and discard the tea bags after 4 minutes so the tea does not turn bitter. 2. While the tea steeps, crush the 250 g of raspberries with a fork in a bowl until they are broken down and juicy. 3. Strain the infusion through a fine sieve into the bowl of crushed raspberries, pressing the hibiscus flowers lightly to release the liquid, then discard the flowers. Stir and let the mixture sit for 10 minutes so the fruit flavor comes through. 4. Strain the mixture again through the fine sieve into a pitcher, pressing gently on the raspberry pulp to extract the liquid. Discard the pulp and seeds. Stir in the lime juice. 5. Let the tea cool at room temperature for 20 minutes, then refrigerate for 40 minutes, until cold. The liquid will be a deep ruby red and clear. 6. Divide the ice cubes among four tall glasses, about 100 g each. Pour the chilled tea over the ice, stirring the pitcher first. Drop the remaining fresh raspberries into the glasses, add a lime wheel to each, and serve immediately while cold. #antiinflammatorydiet #hibiscustea #raspberry

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