Raspberry  Iced  Tea

 

 

 

 

INGREDIENTS:
 


8 1/4 cups water, divided

2/3 cup granulated sugar

5 (individual) tea bags

3 to 4 cups unsweetened raspberries

 

 


DIRECTIONS:
 

In a large saucepan, bring 4 cups water to a boil.

Stir in sugar until dissolved.

Remove from the heat; add tea bags.

Steep for 5 to 8 minutes.

 

Remove and discard tea bags.

 

Add 4 cups water.

 

In another saucepan, bring raspberries and remaining water to a boil.

Reduce heat; simmer, uncovered, for 3 minutes.

 

Strain and discard pulp.

 

Add raspberry juice to the tea mixture.

 

Serve in chilled glasses over ice.

 

 

Serves about 2 quarts

 

 

 

 

 

Pineapple  Iced  Tea

 

 

 

 

INGREDIENTS:
 


1 quart water

7 (individual) tea bags

1 cup unsweetened pineapple juice

1/3 cup lemon juice

2 tablespoons granulated sugar

 

 


DIRECTIONS:
 

In a saucepan, bring water to a boil.

Remove from the heat.

 

Add tea bags; cover and steep for 3 to 5 minutes.

 

Remove and discard tea bags.

 

Stir in the pineapple juice, lemon juice and sugar until sugar is dissolved.

 

Refrigerate overnight for the flavors to blend.

 

Serve over ice.

 

 

Serves 5

 

 

 

 

 

Minted  Iced  Tea  Cooler

 

 

 

 

INGREDIENTS:
 


3 (individual) peppermint-flavored tea bags

7 cups boiling water

1 cup cranberry juice

3/4 cup pink lemonade concentrate (thawed)

 

 


DIRECTIONS:
 

Steep tea bags in boiling water for 5 to 10 minutes.

 

Remove and discard tea bags.

 

Pour tea into a pitcher or large bowl.

Stir in cranberry juice and lemonade concentrate.

 

Cover and refrigerate overnight.

 

Serve over ice.

 

 

Serves 8

 

 

 

 

            

    

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