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Raspberry Iced Tea

Prep: 10 minutes plus standing and chilling
Cook: 15 minutes • Serves: 8

1. In medium covered saucepot, heat water and lemon juice to a boil over medium-high heat; remove saucepot from heat. Stir in raspberries and tea bags; cover and let stand 5 minutes. Remove and discard tea bags.

2.Strain tea mixture through fine-mesh strainer into large pitcher. With back of large spoon, press raspberries to extract juice; discard raspberry pulp. Add honey and sugar; stir until dissolved. Cover and refrigerate at least 2 hours or up to 3 days before serving. Makes about 7 cups.

3.Serve iced tea in tall glasses over ice.

Approximate nutritional values per serving (7/8 cup):
62 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 6mg Sodium,
17g Carbohydrates, 0g Fiber, 15g Sugars, 15g Added Sugars, 0g Protein