I LOVE raspberry iced tea when it's not too sweet... this is the result of my tweaking efforts during the summer of 2010... Enjoy! This recipe requires a clean 1 gallon non-reactive container for storage.
cup raspberry flavored syrup (I use a brand named DaVinci)
NUTRITION INFO
Serving Size: 1 (399) g
Servings Per Recipe:
10
AMT. PER SERVING% DAILY VALUE
Calories: 77.4
Calories from Fat 0 g0 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
0 %
Sodium 7.6 mg
0 %
Total Carbohydrate
20 g
6 %
Dietary Fiber 0 g0 %
Sugars 20 g79 %
Protein 0 g
0 %
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DIRECTIONS
Boil 1 quart of water, remove from heat, add tea bags and steep for 20 minutes.
While tea is steeping, place sugar in 1 gallon container.
After steeping is complete, drain tea bags back into tea and discard bags.
Add hot steeped tea to sugar in 1 gallon container and stir well (until all the sugar dissolves).
Add about 3 quarts of cold/ice water to 1 gallon container, (leave a little room for the syrup) -- stir well.
Last, add 3/8 cup raspberry syrup to entire mixture and stir well. (Adding the syrup to the 1 quart of concentrated hot tea earlier results in a slight bitterness I did not like).
Place in refrigerator until well chilled, serve over ice -- Enjoy!