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Lemon-Raspberry Iced Tea

Provided by Woman's Day

  • Saved by 25 people
  • Shared 16 Times
  • Prep: 8 mins
  • Cook:
  • Ready in: 3 hr., 8 mins
  • Serves:

Ingredients

  • 16 cups water
  • 10 tea bags
  • 11/2 cups sugar
  • 1 bag (12 ounces) frozen unsweetened raspberries
  • 1/4 cup fresh lemon juice
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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.

Nutritional Information per Serving

Calories 88  Fat 0  Saturated fat 0  Cholesterol 0  
Sodium 7mg  Carbohydrate 23g  Fiber 0  

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Recipe Location

This recipe has been added to the following public cookbooks:
TOP 10 AMERICAN / SPANISH DISHES AND DRINKS!!, Warren's Cookbook

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