Raspberry Sweet Iced Tea Food

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

RASPBERRY ICED TEA

Steps:

• Bring 4 cups water to a boil.
• Add sugar and tea bags; steep for 6 minutes.
• Discard tea bags.
• Add 4 cups water.
• In saucepan mix raspberries with remaining 1/2 cup water.
• Bring to a boil.
• Simmer for 3 minutes.
• Push berries through a strainer to remove seeds.
• Add berry mixture to tea mixture, serve over ice.

RASPBERRY SWEET TEA

Steps:

• In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. , Add tea bags; steep for 5-8 minutes. Discard tea bags. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea. , Transfer to a large pitcher. Refrigerate until chilled.

LUZIANNE RASPBERRY SWEET ICED TEA

Steps:

• Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
• Once it has come to a boil, remove from heat and let steep for a couple of minutes.
• Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
• Fill gallon pitcher the remaining way with cold water and stir.
• Enjoy!

SWEET ICED TEA

Steps:

• Put water and tea bags in a small saucepan and bring to a boil.
• Remove from heat and cover. Let steep for 10 minutes.
• Strain or carefully press water from tea bags.
• Put hot tea solution into a gallon pitcher and add sweetener, stirring to dissolve.
• Add water to pitcher to fill.
• Cool in refrigerator and serve with ice.

HONEY RASPBERRY ICED TEA

Steps:

• In a large, heat-proof pitcher, whisk together all ingredients until.
• thoroughly combined and honey is dissolved.
• Chill until ready to.
• serve.
• To serve, pour over ice.
• Garnish with mint.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put tea bags in an 8-cup glass measuring cup.
• Boil the water, then pour it over the tea bags; let steep at least 10 minutes.
• Remove tea bags and let cool.
• In a small saucepan combine the sugar and 1 cup water; bring to a boil.
• Cook briefly until sugar is dissolved; remove from heat and add raspberries.
• Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste.
• Add ice to 4 (12 oz.) glasses.
• To each, squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.

BOBBER'S NOT TOO SWEET RASPBERRY ICE TEA

Steps:

• Boil 1 quart of water, remove from heat, add tea bags and steep for 20 minutes.
• While tea is steeping, place sugar in 1 gallon container.
• After steeping is complete, drain tea bags back into tea and discard bags.
• Add hot steeped tea to sugar in 1 gallon container and stir well (until all the sugar dissolves).
• Add about 3 quarts of cold/ice water to 1 gallon container, (leave a little room for the syrup) -- stir well.
• Last, add 3/8 cup raspberry syrup to entire mixture and stir well. (Adding the syrup to the 1 quart of concentrated hot tea earlier results in a slight bitterness I did not like).
• Place in refrigerator until well chilled, serve over ice -- Enjoy!