So I'm pretty much in awe of anyone who can be a mom and blog consistently right now. How do they do it?? However, with fall approaching and a new school year starting (despite the fact I'm not teaching this year, I still think in terms of a school calendar), I am determined to be more disciplined and set aside time to blog. We shall see...
This recipe is nothing fancy, just a simple and quick Raspberry Iced Tea recipe. I'm pretty sure that I had taken pictures of a few other recipes to post, but I can't seem to find them at the moment, so the tea will have to do the trick! This recipe makes 4 quarts of tea and is perfect for late summer sipping!
Raspberry Iced Tea
4 quarts water
3/4 to 1 1/2 cups of sugar (depending on how sweet you want your tea)
1 package (12 ounces) frozen, unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice (I've made it without this as well)
1. Bring water and sugar to a boil. Remove from heat and stir until sugar is dissolved.
2. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes.
3. Strain and discard the berries and tea bags. Refrigerate until chilled and serve over ice.