Wednesday, August 3, 2011

The Recipe: Raspberry Iced Tea

from New Revised Edition of The Taste of Home Cooking

4 quarts water (1 gallon)
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice

In a large pot or Dutch oven, bring water and sugar to a boil. Remove from heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 5 minutes.

Strain; discard berries and tea bags. Refrigerate until chilled. Serve over ice.

Yield: 16 servings (4 quarts)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...