Raspberry Tea Floats Recipes

RASPBERRY ICED TEA

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.

RASPBERRY TEA FLOATS

Steps:

• Pour boiling water over tea bags. Steep for 10 minutes. Remove tea bags. Add sugar and stir until dissolved. Refrigerate until chilled.
• When ready to serve floats, add seltzer water to tea concentrate. Fill glass 1/2-3/4 full with sparkling raspberry tea first, then berries, and finally with vanilla ice cream.
• Serve immediately with spoon and straw.

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.