Raspberry-Cranberry Iced Tea

1. 1

   In a large saucepan, add the frozen raspberries, and the water.

2. 2

   Bring water to a boil, stirring to break up the raspberries.

3. 3

   Reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.

4. 4

   Remove pan from the heat, strain and discard the raspberry seeds.

5. 5

   Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.

6. 6

   Remove the tea bags from the pan, and strain the tea once again.

7. 7

   (This helps to remove any raspberries that are left in the pan).

8. 8

   Pour the raspberry-tea into a heat proof glass pitcher.

9. 9

   To the pitcher, add the sugar (the 1/2 cup, 1 tablespoon, and 1 teaspoon) and stir until sugar has dissolved.

10. 10

    Add the raspberry-cranberry juice to the pitcher, and stir.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.