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.
Reviews for Victorian Iced Tea
"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*"
"This was a disappointment. I substituted cranberry pomegranate because the grocer didn't have any cranberry raspberry. Quite bland and uninteresting."