Rasberry Ice Tea
- 4 quarts water
- 1-1/2 cups sugar
- 1 package (12 ounces) frozen unsweetened raspberries
- 10 individual tea bags
- 1/4 cup lemon juice
Directions
- In
a large kettle or Dutch oven, bring water and sugar to a boil. Remove
from the heat; stir until sugar is dissolved. Add the raspberries, tea
bags and lemon juice. Cover and steep for 3 minutes. Strain; discard
berries and tea bags.
- Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. Yield: 16 servings (4 quarts).
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