You only need a handful of ingredients to stir together this refreshing, spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm.—Taste of Home Test Kitchen
- 4 quarts water, divided
- 10 individual tea bags
- 1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
- 1 cup sugar
- 3 tablespoons lime juice
- In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags.
- Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds.
- In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold. Yield: 15 servings.
Originally published as Raspberry Sweet Tea in Cooking Through the Seasons 2009, p93
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