1 ¼ cups fresh whole raspberries, washed and divided
½ cup plus
2 tablespoons granulated sugar
1 gallon water
3 large, three-ounce ice tea bags Juice of two lemons
Roll ¼ cup of raspberries in 2 tablespoons sugar and freeze in single layer on cookie sheet for at least one hour. Meanwhile, add water to large saucepan and turn burner to high. Once water boils, add tea bags, remaining raspberries and sugar. Stir until the sugar is dissolved. Reduce heat to low and steep for 5 minutes. Remove from heat and discard tea bags. Cool for 10 minutes. Add lemon juice and stir. Strain to remove cooked raspberries, if desired. Chill in refrigerator. When ready to serve, pour over ice and add a few frozen, sugar-coated raspberries.
From Ann Nelson
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