Ingredients:
7 Cups Of Spring Water
1 Cup Of Strong Prepared Bigelow Raspberry Royale Tea
1/4 Cup Of Torani Raspberry Syrup
1/8 Cup Of Fresh Squeezed Lemon Juice
1 Tablespoon Of Whole Mint Leaves [Garnish]
Information:
Serving Size 6
77 Calories Per Serving
0 Grams Of Fat
Cooking Directions:
Nothing is more refreshing than an ice cold glass of raspberry iced tea. To begin this tart and fruity recipe, you will first need to pull out your tea kettle. Boil enough spring water to yield one full cup. Once the water reaches a rolling boil, pour it into a tea pot, or a large tea cup. Next add in enough raspberry tea to get a strong rich flavor, and do keep in mind it must be strong enough to saturate the whole iced tea batch. Let the tea steep in the hot water for six to seven minutes. Once your tea is ready, strain it into a glass pitcher, making sure to weed out any loose tea particles. Next pour in the six cups of spring water, the Torani raspberry syrup, and strained lemon juice. Do strain the lemon juice, as the lemon pulp can be somewhat bitter. Next take out a long mixing spoon, and stir the iced tea vigorously, and until all the raspberry syrup is completely dissolved, and you have an even and consistent color. Lastly do a quick taste test to make sure it's sweet enough for your liking, then slide the pitcher into the refrigerator to chill for a couple of hours. Once the iced tea has chilled, serve it in tall iced tea glasses filled with ice cubes. Garnish it with a mint leave or two. We hope you enjoy this recipe, please browse through our other iced tea recipes.
