Lemon-Raspberry Iced Tea

Cooking Instructions

Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags.

Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed.

Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers. Discard berries. Store at room temperature up to 1 day or refrigerate up to 4 days. Serve over ice.

Planning Tip: Can be made up to 4 days ahead.

Cook’s Tip: Pour the strained tea through a funnel into a gallon-size plastic jug for easy storage.