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
