Bobbers Not Too Sweet Raspberry Ice Tea Recipes

RASPBERRY ICED TEA

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.

RASPBERRY ICED TEA

Steps:

• In a gallon pouring pitcher, steep 8-10 family-size tea bags in boiling water. Stir in the sugar immediately, so it dissolves. Let the tea bags steep for about 20-25 minutes.
• While the tea bags steep, soften the raspberries in a medium saucepan over medium heat with 1/4 cup of water. Press the berries through a fine mesh strainer into a large Pyrex measuring cup. Discard the pulp and seeds.
• Remove the tea bags. Add the berry juices into the tea. Stir. Add 2 cups cold water and plenty of ice to the pouring pitcher. Pour over ice and enjoy.

SWEET RASPBERRY LIME ICED TEA

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.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

THE BEST PEACH ICE TEA

Steps:

• Fill a large pot with 1/2 gallon (2 quarts) hot tap water. Set over high heat.
• While the water comes to a boil, split the peaches down the seam, remove the pit, and cut the halves into 1/4-inch slices.
• Add the peaches to the water, bring to a simmer, and cook for about five minutes.
• While the peaches cook, juice the lemon and remove the seeds.
• Turn off the heat. Tie the strings of the tea bags together and add them to the hot water, dunking them several times. Be sure to leave the tags hanging outside the pot so you can remove them easily.
• IMMEDIATELY set a timer for 5 minutes! Do not let the tea seep any longer or it will get bitter in a way that no amount of sugar can fix.
• While the tea is seeping, prepare 1/2 gallon (2 quarts) of ice water in a beverage dispenser or large pitcher that can hold at least a gallon. Use as much ice as possible.
• When the timer goes off, remove and discard the tea bags. Stir in the sugar and half the lemon juice until the sugar dissolves completely.
• Pour the concentrated tea through a fine-mesh strainer into the ice water. Press on the peach slices to get as much liquid as possible into the tea.
• Taste and add more lemon juice or sugar. (Make sure the sugar dissolves,it will take a lot of stirring.).
• Refrigerate and serve cold.

RASPBERRY ICED TEA

Steps:

• Place the tea bags in a large heat-proof pitcher. Boil the water, pour it over the tea bags, and allow it to steep for at least 10 minutes. Remove the tea bags, and allow the tea to cool.
• Combine the sugar and water in a small saucepan, and bring the mixture to a boil. Reduce the heat and simmer briefly, stirring, until the sugar is dissolved. Remove from the heat and add the raspberries, then allow the mixture to come to room temperature.
• Combine the tea, raspberry syrup, and fresh lime juice in a large pitcher. To serve, pour the sweet tea into large glasses filled with ice and garnish with sprigs of mint.

RASPBERRY ICED TEA

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.

RASPBERRY SWEET TEA

Steps:

• In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. , Add tea bags; steep for 5-8 minutes. Discard tea bags. , 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 and lime juice to the tea. , Transfer to a large pitcher. Refrigerate until chilled.