Mary Santoroski

Raspberry Tea

Beverages
At a glance
Contributor
Mary Santoroski
Images
0
Status
Published

Description

Place the tea bags in a pottery or glass pitcher and pour 2 cups cold water over them.

Bring a kettle with 4 cups water to a rolling boil. Pour the boiling water over the tea bags and cover the pitcher with a small plate.

Steep for 10 to 15 minutes, then remove the tea bags. Add the sugar and stir until dissolved.

Add 3 cups cold water and stir in the raspberry lemonade until dissolved.

Add the cherries before serving. Serve over ice.

Source Note

Original page 31. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 3 Lipton family-size tea bags, tags removed
  • 1 cup granulated sugar
  • 1 can (12 ounces) frozen raspberry lemonade, thawed
  • Maraschino cherries, for serving

Directions

Ordered steps keep the recipe easy to follow.

  1. Place the tea bags in a pottery or glass pitcher and pour 2 cups cold water over them.
  2. Bring a kettle with 4 cups water to a rolling boil. Pour the boiling water over the tea bags and cover the pitcher with a small plate.
  3. Steep for 10 to 15 minutes, then remove the tea bags. Add the sugar and stir until dissolved.
  4. Add 3 cups cold water and stir in the raspberry lemonade until dissolved.
  5. Add the cherries before serving. Serve over ice.