One sip and you'll likely agree this is the best flavored tea you've ever tasted.—Christine Wilson, Sellersville, Pennsylvania
- 8-1/4 cups 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 dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.
- In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice. Yield: about 2 quarts.
Originally published as Raspberry Iced Tea in Taste of Home June/July 2001, p6
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