Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia
Ingredients
- 1-1/2 cups sugar
- 4 quarts water
- 1 package (12 ounces) frozen unsweetened raspberries
- 10 tea bags
- 1/4 cup lemon juice
- Optional: Fresh raspberries and lemon slices
Directions
- In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags.
- Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.
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