Raspberry Sweet 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.

SWEET RASPBERRY TEA

Steps:

• In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags., Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds., In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold.

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.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and 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. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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UNSWEETENED RASPBERRY ICED TEA

Steps:

• In a tea kettle or small saucepan, boil water.
• Place tea bags into a glass 2-cup measuring cup. Carefully pour boiling water over the tea bags until the water reaches the 2-cup line. Steep for 15-30 minutes.
• Carefully remove tea bags, allowing excess tea liquid to drip off. If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot.
• If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts).
• Pour in 12 cups cold water and stir gently.
• Chill until ready to serve.
• Pour into glasses filled 1/4-full of ice and enjoy!

RASPBERRY ICED TEA

Steps:

• Fill Coffee maker with water to 12 cups.
• Put all 5 tea bags in bottom of pot.
• Brew the water.
• Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
• Remove tea bags.
• Pour into 2 quart sized pitcher.
• Add enough water to fill to 2 quarts.
• Add 1 tub of Crystal Light to pitcher and stir.
• Refrigerate until cold or serve over ice when ready to enjoy.
• If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.

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!

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.