Steps

• Peel the pineapple, making sure to remove all the eyes. Slice it into very thin slices, like you would for carpaccio. Cut the raspberries in half.
• Heat 75 cL (25 oz) of water and steep the tea for 5 minutes. Add sugar (I suggest you taste it to see if you prefer adding more or not) and raisins. Put it in the fridge to cool down.
• In deep plates, arrange slices of pineapple, raspberries, and mint leaves. Drizzle with cold tea. There you have it ;)