- 7 individual tea bags
- 3 cups boiling water
- 1/2 cup fresh or frozen blueberries
- 1/2 cup sugar
- 4 cups cold water
- 3/4 cup thawed raspberry lemonade concentrate
- 1 medium lemon, sliced
- Ice cubes
- Place tea bags in a 4-cup glass measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly. Place blueberries in a small food processor; process until pureed.
- In a large pitcher, combine tea and sugar, stirring to dissolve sugar. Stir in cold water, lemonade concentrate, lemon slices and blueberries. Refrigerate until chilled. Serve over ice. Yield: 8 servings (1 cup each).
Originally published as Berry Berry Lemonade in Country Woman June/July 2013, p38
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