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    Victorian Iced Tea


    Source of Recipe


    unknown

    List of Ingredients




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

    Recipe



    Place tea bags in a teapot; add boiling water. Cover and
    steep for 5
    minutes. Remove and discard tea bags. Refrigerate tea in a
    covered
    container. Just before serving, combine cranberry-raspberry
    concentrate and

    water in a 2 1/2 quart pitcher; stir in tea. Serve on ice.
    Garnish with
    mint.

    Makles 10 (1 cup) servings.
 

 

 

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