Raspberry Sun Tea Recipes

RASPBERRY SUN TEA

Steps:

• In a square of cheese cloth place the loose raspberry tea. Tie up into a ball using bakers twine, leaving enough twine to hang over side of pitcher. Fill a gallon pitcher with one gallon of cold water. Place cheese cloth with tea in pitcher, leaving extra twin hanging over the side. Cover pitcher loosely with lid making sure you catch the excess twine in the lid so the tea ball doesn't sink, but is fully submerged.
• Place pitcher in sun for 3 - 5 hours, moving as necessary to keep it in the sun.
• After steeping in the sun, remove tea ball and refrigerate.
• Serve over ice with sweetener, if desired. Garnish with fresh raspberries.

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:

• 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.