Raspberry Punch

1. 1

   Place tea bags in a teapot.

2. 2

   Add 4 cups boiling water.

3. 3

   Cover; let steep 3 to 5 minutes or until the tea reaches desired strength.

4. 4

   Remove tea bags.

5. 5

   Stir in orange juice and sugar.

6. 6

   Place fresh or thawed raspberries in a blender container or food processor bowl.

7. 7

   Cover and blend or process until smooth.

8. 8

   Strain through a sieve or colander to remove the raspberry seeds.

9. 9

   Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture.

10. 10

    Stir gently to mix.

11. 11

    Cover and chill in the refrigerator about 2 hours or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.