CRANBERRY-RASPBERRY TEA
You may want to make a double recipe of this iced tea punch. It goes quickly!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Mix tea and cranberry-raspberry drink.
- Serve over ice.
- Garnish with mint.
Nutrition Facts : Calories 85, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
SWEET RASPBERRY LIME ICED TEA
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
RASPBERRY ICED TEA
I never thought that I would enjoy fruit teas as much as do until I had a glass of raspberry iced tea. Refreshing and delicious. I tried several ways and then this way. The blend is not too strong or weak, and not too sweet. Although if you want to you could add more sugar if you like.
Provided by KGCOOK
Categories Beverages
Time 11m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 3
Steps:
- Fill Coffee maker with water to 12 cups.
- Put all 5 tea bags in bottom of pot.
- Brew the water.
- Shut warming plate off and allow pot to steep 5 minutes with teas bags in it.
- Remove tea bags.
- Pour into 2 quart sized pitcher.
- Add enough water to fill to 2 quarts.
- Add 1 tub of Crystal Light to pitcher and stir.
- Refrigerate until cold or serve over ice when ready to enjoy.
- If you like to garnish, add fresh raspberries to each glass and maye a thin slice of lemon.
Nutrition Facts :
CRANBERRY RASPBERRY ICED TEA
Number Of Ingredients 4
Steps:
- Mix tea and cranberry-raspberry drink. Pour over ice. Top with raspberries. Garnish with mint. 1 Serving: Calories 80 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 5mg Carbohydrate 20g (Dietary Fiber 1g) Protein 0g.Healthy Hint: Take a 100-calorie banana to the office so that when the urge for a sweet pick-me-up hits in midafternoon, you won't be tempted to buy a 200- or 300-calorie candy bar.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BOSTON ICED TEA
After tasting Boston Iced Tea, I just had to try and concoct my own. Delicious and refreshing! You can also serve with a slice of fresh orange.
Provided by DAMODDAHALIEN
Categories Drinks Recipes Tea Iced Tea Recipes
Time 35m
Yield 14
Number Of Ingredients 4
Steps:
- Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 30.3 g, Fiber 0.1 g, Sodium 9.4 mg, Sugar 27.5 g
RASPBERRY ICED TEA
This is the best, easiest summer drink EVER!
Provided by martibj5
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 15m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 22.2 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.1 g, Sodium 15.1 mg, Sugar 16.4 g
ICED RASPBERRY TEA
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. -Lois McGrady, Hillsville, Virginia
Provided by Taste of Home
Time 10m
Yield 16 servings (4 quarts).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY ICED TEA
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. -Chris Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield about 2 quarts.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 0 protein.
RASPBERRY ICED TEA
Make and share this Raspberry Iced Tea recipe from Food.com.
Provided by MizzNezz
Categories Beverages
Time 14m
Yield 2 quarts
Number Of Ingredients 4
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.
RASPBERRY LIME ICED TEA
Provided by Molly O'Neill
Categories easy, weekday, non-alcoholic drinks
Time 15m
Yield About one quart
Number Of Ingredients 5
Steps:
- Place the raspberries, 6 table spoons sugar and lime juice in a food processor and process until very smooth. Strain through a fine sieve. Whisk the raspberry mixture into the tea. Place in a pitcher and refrigerate until cold. Whisk in additional sugar if desired. Serve over ice, garnished with lime slices.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 7 grams
CRANBERRY-RASPBERRY GINGER TEA
Three ingredients to this distinctive berry-ginger tea served hot in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Mix all ingredients in 2-quart saucepan. Heat to boiling; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve tea warm.
Nutrition Facts : Calories 70, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
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