"I treasure this recipe because of the make-ahead convenience it offers," says Lois McGrady. A few common ingredients are all she needs to serve this refreshing beverage at her Hillsville, Virginia home.
- 4 quarts water
- 1-1/2 cups sugar
- 1 package (12 ounces) frozen unsweetened raspberries
- 10 individual tea bags
- 1/4 cup lemon juice
- In a 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).
Originally published as Raspberry Ice Tea in Quick Cooking July/August 2002, p20
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