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.
Calories 88 Fat 0 Saturated fat 0 Cholesterol 0
Sodium 7mg Carbohydrate 23g Fiber 0
This recipe has been added to the following public cookbooks:
TOP 10 AMERICAN / SPANISH DISHES AND DRINKS!!,
Warren's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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