A Most Excellent Raspberry Iced Tea Recipes

Steps:

• 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 5-8 minutes. 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.

Steps:

• In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice, with raspberries if desired.

Steps:

• 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.

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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Steps:

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

Steps:

• In a tea kettle or small saucepan, boil water.
• Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes.
• Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot.
• If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts).
• Pour in 12 cups cold water and stir gently.
• Chill until ready to serve.
• Pour into glasses filled 1/4-full of ice and enjoy!

Steps:

• Fill Coffee maker with water to 12 cups.
• Put all 5 tea bags in bottom of pot.
• Brew the water.
• Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
• Remove tea bags.
• Pour into 2 quart sized pitcher.
• Add enough water to fill to 2 quarts.
• Add 1 tub of Crystal Light to pitcher and stir.
• Refrigerate until cold or serve over ice when ready to enjoy.
• If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.

Steps:

• Fill a glass with ice.
• Add first 6 ingredients; stir gently.
• Float Chambord on top.
• Garnish with lemon wedge.

Steps:

• Bring 4 cups water to a boil.
• Add sugar and tea bags; steep for 6 minutes.
• Discard tea bags.
• Add 4 cups water.
• In saucepan mix raspberries with remaining 1/2 cup water.
• Bring to a boil.
• Simmer for 3 minutes.
• Push berries through a strainer to remove seeds.
• Add berry mixture to tea mixture, serve over ice.