Raspberry Ice Tea
Recipe from: BettyCrocker.com
4 quarts water
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice
In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.
Yield: 16 servings (4 quarts).
Nutritional Analysis: 1 cup equals 83 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.