Drinking red raspberry leaf tea is one of the remedies recommended by my midwife during my third pregnancy, and I was hooked after my first cup. Red Raspberry leaf tea is rich in nutrients and antioxidants and is used to strengthen the uterus. A stronger uterus can help shorten labor and aid in a healthy delivery and postpartum recovery. Because red raspberry leaf tea may help induce labor, it’s recommended you don’t drink it until week 32*. In the last few weeks of pregnancy, up to 3 cups can be enjoyed each day. It’s something I look forward to each pregnancy! (*always check with your doctor or midwife before trying any natural or herbal remedies as their potency can be surprisingly strong.)
This tea tastes good hot or iced, with lemon or without. I always buy my loose leaf tea at our local health food store where I scoop and measure it myself. Here’s the “recipe”, as simple as can be!
Red Raspberry Leaf Tea Recipe
1 Tablespoon loose leaf red raspberry leaf tea + 1 cup boiling water
steep 15 minutes
drink warm or pour the 1 cup of warm tea over ice and add enough water to fill a large glass
During the last few weeks of pregnancy I like to double or triple this recipe (2-3 Tbs. tea + 1 cup boiling water). After steeping 15 minutes, pour the warm tea over ice in a water bottle and fill to the top with cold water, leaving the tea ball in the water bottle. I’m counting down the weeks to when I can enjoy this tea again!