Cynthia's Raspberry Tea

Submitted by Juenessa

"This recipe comes from Jan Karon's Mitford Cookbook & Kitchen Reader."

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 10 cups

ingredients

• 3 large lipton tea bags (tags removed, see note)
• 1 cup granulated sugar
• 1 (12 ounce) can frozen raspberry-lemonade concentrate, thawed
• maraschino cherry

directions

1. Place the tea-bags in a pottery or glass pitcher, and pour 2 cups cold water over them.
2. Bring a kettle with 4 cups of water to a rolling boil.
3. Pour over the teabags and cover the pitcher with a small plate.
4. Steep for 10 to 15 minutes.
5. Remove the teabags, add the sugar, and stir until sugar is dissolved.
6. Add 3 cups of cold water to the tea and stir in the lemonade until dissolved.
7. Add the cherries before serving.
8. Serve over ice.
9. Note: Lipton--family size.