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Lemon Iced Tea with Raspberries

Serves 12.


12 black tea bags
1 quart boiling water
2 quarts cold water
1 6 ounce can of frozen lemonade concentrate


Seep tea bags in boiling water 5 minutes. Remove tea bags and stir in cold water and lemonade and blend well. Serve in wine glasses or tall glasses, filled with crushed ice. Toss some raspberries on top with mint leaves. Refrigerate what you are not serving.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Spring water makes this best.