For a bit of a different post this month, I’m passing on one of my favorite ways to drink Red Raspberry Leaf Tea. Perhaps you’ve heard of this “women’s health” herb-there are seriously so many reasons why you should be consuming Red Raspberry Leaf on a regular basis, even when you’re not pregnant! It’s high in minerals and vitamins that your body needs, and has the added benefit during pregnancy of helping to tone and prepare your uterus in preparation for labor. In light of this fact, it’s wise to avoid this herb during the first trimester, as that is one season in which your uterus needs no extra stimulation. But once you reach the second trimester, I highly recommend making this supplement part of your daily routine. You can receive benefits by taking this herb in capsule or tincture form, but tea form is a great way to get the maximum benefit out of this particular herb.

If you’re wanting to learn more about the benefits of Red Raspberry Leaf, here are some great resources to check out:

• Raspberry Leaf by Wellness Mama
• Red Raspberry Leaf by Mama Natural
• Benefits of Red Raspberry Leaf Tea by Happy Herbal Home

One of the downsides to this tea, though, is that it doesn’t remotely taste like raspberry! And if yours does, the you’re drinking the wrong thing! If I drink red raspberry leaf tea straight, it doesn’t take long to be turned off-which is why today I’m sharing with you my favorite way to make it. If you have a favorite method, share it in the comments below so we can benefit from it, too!

First, gather your ingredients:

• Organic Cut & Sifted Red Raspberry Leaves (I use Frontier Co-op brand that I purchased through Amazon)
• Raspberry Zinger Herbal Tea Bags from Celestial Seasonings
• Lemon
• Stevia or your choice of sweetener (honey also works)-pictured above is the NuNaturals Pure Extract Stevia that I use.
• Purified Water

Fill a small pot with about 4 c. of purified water, bring to a boil. Turn off and add your tea: I like to use several re-usable tea strainers, that I fill with Red Raspberry leaves. For one batch, I use about 1/3c. total of loose leaves. Then I add four bags of Raspberry Zinger tea, to help improve the flavor. Stir this around, then cover and let steep for about 20-30 min.

Pour your concentrated tea into a glass pitcher (about a half gallon), and add the juice of half a lemon. Next, add a few dashes of stevia or other sweetener to taste. Fill the rest of your pitcher with purified water, and let sit until cool. Pour over ice, and enjoy! I store this in the fridge, and drink it cold, and I can consume so much more tea this way. Even my children love it!