raspberry-lemon sweet tea

in the summer, the sweltering heat in Texas is enough to make one pass out. temperatures can reach triple digits, and if they do, they are maintained for at least three days. so the only thing that can simultaneously quench thirst and cool down is a large glass of ice cold sweet tea. flavored tea is my absolute favorite and this recipe is one of my go-to recipes!


  1. 4 quarts water, divided
  2. 1 cup of sugar or a substitute
  3. 10 tea bags
  4. 12 ounces of frozen, unsweetened, thawed raspberries
  5. 1 lemon, halved


In a large saucepan, bring 2 quarts of water to a boil. Stir in sugar (or substitute) until dissolved. Remove from heat.

Add tea bags; steep for 5-8 minutes

In another saucepan, bring raspberries and remaining water to boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lemon halves to tea.

Transfer to a large pitcher and refrigerate until chilled.

Yields 15 servings

until the next barbecue,

Elle a.k.a. Drowsy

adapted from http://www.tasteofhome.com


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