Victorian Iced Tea
Total TimePrep/Total Time: 30 min.
Makes10 (1-cup) servings
- 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.
Jun 14, 2017
Delicious! My friend gave me this recipe years ago for a garden party and I've been making it ever since. It's always a big hit.Use decaf tea if making it for an evening 'do and you don't want to be up all night. I speak from experience. *grin*
Jul 22, 2013
This was a disappointment. I substituted cranberry pomegranate because the grocer didn't have any cranberry raspberry. Quite bland and uninteresting.
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