Victorian Iced Tea Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Victorian Iced Tea
"This was a disappointment. I substituted cranberry pomegranate because the grocer didn't have any cranberry raspberry. Quite bland and uninteresting."