Raspberry Tea Recipes

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.

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.

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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Steps:

• Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
• Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.

Steps:

• Stir all ingredients in plastic or glass pitcher until drink mix is dissolved.
• Serve over ice.

Steps:

• In large pitcher, mix tea, juice and sparking water.
• Serve tea over ice. Garnish with raspberries and mint leaves.

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!

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.