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Ingredients
- 4 c. water
- 3/4 to 1 c. sugar
- 1 c. raspberry juice blend concentrate
- 6 individual tea bags
Method
- In a saucepan bring the water to a boil.
- Remove from heat and add tea bags.
- Cover and steep for 5 minutes.
- Discard bags. Stir in sugar until dissolved.
- Add cold water and juice concentrate; mix well.
- Serve over ice.
- Yield:
- 2 quarts.