Victorian Iced Tea

5 ingredients
7 steps

Ingredients

  • 4 individual tea bags
  • 4 c. boiling water
  • 1 (11 1/2 oz.) can frozen cranberry-raspberry juice concentrate, thawed
  • 4 c. cold water
  • fresh mint

Directions

  1. 1
    Place tea bags in a teapot; add boiling water.
  2. 2
    Cover and steep 5 minutes.
  3. 3
    Remove and discard tea bags.
  4. 4
    Refrigerate tea in a covered container. Just before serving, combine cranberry-raspberry concentrate and cold water in 2 1/2 qt. pitcher, stir in tea.
  5. 5
    Serve on ice.
  6. 6
    Garnish with mint.
  7. 7
    Yield: 10 (1 c.) servings.

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