I found this recipe in a Taste of Home magazine, and it's always a hit when company comes to visit. In fact, I usually double the recipe when company comes, because it goes that fast. My mom and sisters LOVE the stuff and have requested the recipe. I told them how to make it last time they came to visit, but I also told them I'd put it on my blog for future reference;)
4 quarts of water
1 to 1.5 cups of sugar
1 12oz. bag of frozen raspberries
10 individual size tea bags.
1/4 cup of lemon juice
|Bring water and sugar to a boil.|
I've used Splenda and Steevia as a sugar substitue and it turns out fine, but there's really nothing quite like using real sugar.
|Then add tea bags....|
Don't use an off-brand tea bag; it doesn't turn out well. I use Lipton.
I've tried several different off-brands and name-brands of raspberries for this recipe, but Trader Joes all natural raspberries are my favorite ones to use.
|....and lemon juice.|
freshly squeezed lemon juice is best
|Give a stir and let steep for 3-5 minutes.|
|Strain raspberries and tea bags and set aside.|
I use my deep pasta pot to make the tea, because it has a built-in strainer that makes the whole process easier.
|Once the tea has cooled, pour into a pitcher and put in fridge to chill.|
|Then serve it up...|