Friday, July 24, 2009

Friday Food for Thought—Raspberry Iced Tea

Here's a wonderfully refreshing and fruity version of classic iced tea.

Raspberry Iced Tea

4 cups of water
1/4 cup sugar
3 teaspoons loose black tea
1 1/2 cup fresh raspberries
lemon slices and/or frozen whole raspberries for garnish (optional)
Pour 3 cups of water into a pan. Add the sugar and bring to a boil to dissolve the sugar. Remove from stove, add the loose tea, and let it steep for 5 minutes.

Put the raspberries and the remaining 1 cup of water in another pot. Bring to a boil and boil for 1 minute.

Strain the tea mixture into a pitcher. Strain the raspberries through a fine sieve into the tea mixture. Press the raspberries with the back of a spoon to remove as much juice as possible.

Cool and store in refrigerator. Serve over ice and garnish with half a lemon slice and several frozen raspberries. Enjoy!

Today is my blog day with the Harlequin American Romance Authors. Hope to see you there!

Until next time,


penney said...

Thank you for the ice tea recipe I love it and will be making it.

Lee McKenzie said...

Enjoy, Penney! It's one of my favorites, too.