Bobbers Not Too Sweet Raspberry Ice Tea Recipes

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

BOBBER'S NOT TOO SWEET RASPBERRY ICE TEA

Steps:

• 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!