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,
Lee