Ingredients Jump to Instructions ↓

  1. 16 cups water

  2. 10 tea bags

  3. 11/2 cups sugar

  4. 1 bag (12 ounces) frozen unsweetened raspberries

  5. 1/4 cup fresh lemon juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed.3. 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.


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