from Chow Bella
2 quarts water
6 vanilla tea bags, any variety
1 cup thawed frozen raspberries
1/2 cup honey
Â
ice and whole raspberries to garnish
1. Boil 4 cups of the water and add it to your pitcher along with the tea bags. Steep for at least 5 minutes, or until the water becomes infused. Remove the tea bags and chill the tea.
2. Add the raspberries to a blender and puree. If the blender doesn't seem to be pureeing the raspberries enough, add a little bit of the tea to get it going.
3. Sieve the raspberry puree into a medium measuring cup in order to remove seeds. Blend in the honey. Add the raspberry-honey mixture to the tea, then add the rest of the water. Chill. Serve with ice and whole raspberries as garnish.
Servings per recipe: 6
Per serving:
Calories: 97
Fat: 0.1 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 11 mg
Carbohydrates: 25.7 g
Fiber: 1.4 g
Sugar: 24.1 g
Protein: 0.3 g