This tea is naturally ruby red from sun-kissed summer berries. So pretty and delicious!
- 3 cups Fresh Or Frozen Raspberries
- ¾ cups Sugar
- 1 Tablespoon Chopped Fresh Mint
- Pinch Of Baking Soda
- 2 cups Boiling Water
- 6 whole Tea Bags (regular Lipton Or Your Favorite Black Tea)
- 6 cups Cold Water
In a medium bowl, combine the raspberries and sugar, crushing the berries with the back side of a wooden spoon. Stir in the mint and set aside.
Sprinkle baking soda into heat-proof pitcher. Pour in boiling water and add tea bags. Let steep for 15 minutes. Discard tea bags. Pour tea into raspberry mixture and let stand at room temperature for 1 hour.
Line a colander with a layer of cheese cloth and place it over a large bowl. Pour the raspberry tea mixture through the cheesecloth. Bind up the cheesecloth and press on it with the back side of a wooden spoon to squeeze out all the delicious raspberry juice. Discard the cheesecloth with the solids. Pour in cold water. Transfer raspberry tea to the pitcher and bring to room temperature. Refrigerate until cold. If you like your tea sweeter, add sugar as desired.