posted by Janet B 06-21-98 1:10 PM
Lemon-Raspberry Iced Tea
16 cups water
10 tea bags
1 1/2 cups sugar
1 bag (12 ounces) frozen unsweetened raspberries
1/4 cup fresh lemon juice
Bring water to a boil in a 5 or 6 quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags. Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed. Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers.
Discard berries. Store at room temperature up to 1 day or refrigerate up to 4 days. Serve over ice. Makes 16 cups.
Tip: Pour the strained tea through a funnel into a gallon size jug for easy storage.
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