Raspberry Tea Mix 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:

• 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.

SWEET RASPBERRY TEA

Steps:

• In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags., Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds., In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold.

SUGARED BLACK RASPBERRY TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
• Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
• Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.

RASPBERRY TEA MIX

Steps:

• Mix all ingredients together.
• Store in airtight container no longer then 6 months.
• To make a cup of tea: 1 cup hot water and 2 to 3 tablespoons tea mix.

SPICED RASPBERRY TEA

Steps:

• Combine all ingredients in a medium mixing bowl; stir well. Using a whisk helps achieve this.
• Pour into a 1-pint wide-mouth jar with a tight-fitting lid a portion at a time, packing down lightly between layers. Seal jar.
• To Serve: Spoon 1 to 1-1/2 tablespons Spiced Raspberry Tea Mix into a cup or mug. Add 6 ounces boiling water; stir until tea mix is dissolved. Serve hot or over ice. You can garnish this with raspberries, orange slice and/or a sprig of mint, if desired.