Raspberry
Iced Tea
Taste
of Home,
Jun/Jul
01
8
1/4 cup Water, divided
2/3
cup Sugar
5
individual Tea Bags
3
to 4 cups unsweetened Raspberries
In a large saucepan, bring 4 cups water to a
boil. Stir in sugar until disolved. Remove from heat and add tea bags. Steep
for 5 to 8 minutes. Discard tea bags. Add 4 cups water to tea. In another pan,
bring raspberries and remaining water to a boil. Reduce heat, simmering
uncovered for 3 minutes. Strain and discard pulp. Add resulting Raspberry juice
to the tea. Chill in fridge. Serve
No comments:
Post a Comment