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Victorian Iced Tea
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4 individual tea bags
4 cups boiling water
1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed
4 cups cold water
Ice cubes and fresh mint
Place tea bags in a heat-proof pitcher; add boiling water. Cover and
steep for 5 minutes. Remove and discard tea bags. Cover and
refrigerate tea. Just before serving, combine cranberry-raspberry
concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve
on ice. Garnish with mint.
Yield: 10 (1-cup) servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |