- 4 individual tea bags
- 4 cups boiling water
- 1 can (11-1/2 ounces) 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.
Originally published as Victorian Iced Tea in Taste of Home June/July 2000, p37
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Reviewed Jul. 22, 2013
"This was a disappointment. I substituted cranberry pomegranate because the grocer didn't have any cranberry raspberry. Quite bland and uninteresting."