RASPBERRY SWEET ICED TEA
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- 4 qt
- water, divided
- splenda (amt. to equal 1 c. sugar)
- individual tea bags
- 12 oz
- frozen unsweetened raspberries, thawed & undrained
- 3 Tbsp
- lime juice
1In a large saucepan, bring 2 qts. of water to boiling. Stir in Splenda til dissolved. Remove from the heat. Add tea bags; steep for 5-8 minutes, then discard.
2In another pan, bring raspberries and remaining water to boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to first mixture.
3Put in large pitcher and chill well.