Southgate’s decadent dessert bar Damon Bradley has the recipe for the perfect non-alcoholic aperitivo, in its bestselling deliciously refreshing iced teas.

Damon Bradley’s owner Eileen Galea is an expert when it comes to entertaining and says the key to a wow-worthy spread is colour and texture.

“One of our signature drinks is the Raspberry Iced Tea. If the weather is warm we add icy cold scoops of house-made sorbet blended with real fruit. The vibrant red colour of the tea topped with bright berries is sure to make your guests snap-happy,” says Eileen.

Damon Bradley’s Raspberry Iced Tea

Makes 2 Litres


16 teaspoons of raspberry Bliss tea (Tea2)

5 teaspoons of Berry Berry tea (Tea2)

4 diced fresh strawberries

Handful of fresh raspberries

Fresh mint


Tea infuser



Add teas to your 2L infuser and fill 3/4 with boiling water. Infuse for 30 minutes then remove the tea from the infuser and allow to cool for 1 hour.

Fill the jug with ice, fresh raspberries and fresh strawberries. Add tea and fresh mint.

Return to Easter Post