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Raspberry Lemon Tea

6 1/4 cups boiling water
1/2 cup sugar
3 families sized tea bags
1 (10 ounce) package frozen raspberries in syrup, thawed and undrained
1 (6 ounce) can thawed lemonade concentrate, undiluted

1. Combine first 3 ingredients; stir well. Cover and steep 5 minutes. Remove tea bags, squeezing gently.

2. Place raspberries in blender. Process until smooth. Pour pureed berries through a fine sieve over a bowl, reserving liquid. Discard seeds.

3. Combine tea, raspberry liquid, and lemonade concentrate in a large pitcher. Chill. Serve over ice. Yield : 8 cups (serving size: 1 cup)
















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