Mary Santoroski

Raspberry Tea

Beverages
At a glance
Contributor
Mary Santoroski
Images
0
Status
Published

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.

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.