Raspberry Iced Tea
Yield: 2 quarts
Two summer favorites are Raspberries and Iced Tea.
Put together they create a refreshing
ruby red drink that is just right for lounging in
The number of tea bags and steeping time will vary
with how strong you like your tea.
Just donít steep for over five minutes to avoid a
6-8 bags black tea (Lipton is the go to standard)
6 oz fresh raspberries (frozen can be substituted)
Bring one quart of water to a boil in a pan. Remove
from the heat and add the tea bags.
Steep for three to five minutes and then remove the
tea bags. While the tea is still hot,
add the raspberries and let steep. Once the tea has
cooled, lightly mash the raspberries to
release more flavor. Strain into a two quart pitcher
and add one quart of cold water.
Serve over ice with sugar as desired and a squeeze
For a clearer tea, you can skip the mashing step or
strain through a coffee filter.
Recipe written by David Musial