Cranberry 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:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

Steps:

• 1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool. Sliced citrus for decoration. Not bad if you put a little rum in it but keep it away from the kids !!

Steps:

• In a large saucepan, add the frozen raspberries, and the water.
• Bring water to a boil, stirring to break up the raspberries.
• Reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
• Remove pan from the heat, strain and discard the raspberry seeds.
• Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
• Remove the tea bags from the pan, and strain the tea once again. (This helps to remove any raspberries that are left in the pan).
• Pour the raspberry-tea into a heat proof glass pitcher.
• To the pitcher, add the sugar (the 1/2 cup, 1 tablespoon, and 1 teaspoon) and stir until sugar has dissolved.
• Add the raspberry-cranberry juice to the pitcher, and stir.
• At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.

Steps:

• Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

Steps:

• In large pitcher, mix tea, juice and sparking water.
• Serve tea over ice. Garnish with raspberries and mint leaves.

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.