Recipe Summary

Prep time: 5 mins
Yield: 1 servings

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Icy Raspberry Sun Tea
This recipe makes 1 quart. 
6 raspberry-flavored black tea bags
1/4 cup fresh mint leaves
4 cups cold water
12 raspberries, for garnish
4 mint sprigs, for garnish

Cooking Instructions
1. Place the tea bags, mint and water in a loosely capped glass container and place it in the sun to steep for 2 to 4 hours, depending on the desired strength of the tea.

2. Strain the tea into a pitcher, cover and refrigerate until ready to serve.

3. When ready to serve, fill 4 tall glasses with ice. Fill the glasses with tea and garnish each glass with a few raspberries and a mint sprig.

Serving Size: 1 glass

Nutritional Information
Number of Servings: 1
Per Serving
Calories 31 Carbohydrate 8 g
Fat 0 g Fiber 1 g
Protein 0 g Saturated Fat 0 g
Sodium 31 mg    


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