Best Cynthias Raspberry Tea Recipes

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Add tea bags and steep the tea for 10 minutes, then discard tea bags. Allow the tea to come to room temperature, then transfer to a large pitcher and set in the refrigerator.
• In another saucepan, bring remaining water to a boil. Add the raspberries, reduce heat, then simmer uncovered for 10 minutes. Use a fine-mesh sieve or cheesecloth to strain the raspberry liquid and discard pulp. Add raspberry juice to the tea mixture in the pitcher and stir to combine.
• Serve cold over ice with fresh raspberries and lemon slices, if desired.

CYNTHIA'S RASPBERRY TEA

Steps:

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

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.

CYNTHIA'S HEAVENLY TEA

Steps:

• Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water.
• Bring a kettle with 3 cups water to a rolling boil.
• Pour the boiling water over the teabags and cover the pitcher with a small plate.
• Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved.
• Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water.
• Serve over ice and garnished with a fresh mint sprig.

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.