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Sunday, July 31, 2011

♥ Victorian Iced Tea ♥

4 individual tea bags
4 cups boiling water
1 can (11-1/2 ounces) cranberry-raspberry juice concentrate, thawed
4 cups cold water
Ice cubes and fresh mint

Place tea bags in a heat-proof pitcher; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Cover and refrigerate tea.

Just before serving, combine cranberry-raspberry concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve on ice. Garnish with mint.

Yield: 10 (1-cup) servings.

~~Taste of Home June/July 2000~~

1 comment:

Bernideen said...

I am drinking coconut iced tea right this minute but your looks MUCH BETTER!