Raspberry Punch

Iced tea, lemonade and raspberry with a bit of orange results in a summery, vibrant and refreshing punch.

• Ready In: 20 mins
• Serves: 32

Ingredients

• 5  tea bags (single-serving-size)
• 1⁄4 cup  orange juice
• 1  tablespoon sugar
• 1 1⁄2 cups fresh red raspberries or 1 1⁄2 cups  frozen loose-pack red raspberries, thawed
• 1 (6 ounce) can  frozen lemonade concentrate, thawed
• 4  cups boiling water
• 2  cups  cold water

Directions

1. Place tea bags in a teapot.
2. Add 4 cups boiling water.
3. Cover; let steep 3 to 5 minutes or until the tea reaches desired strength.
4. Remove tea bags.
5. Stir in orange juice and sugar.
6. Place fresh or thawed raspberries in a blender container or food processor bowl.
7. Cover and blend or process until smooth.
8. Strain through a sieve or colander to remove the raspberry seeds.
9. Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture.
10. Stir gently to mix.
11. Cover and chill in the refrigerator about 2 hours or until ready to serve.