- 1 cup (4 ounces) raspberries, rinsed
- Water for ice cube trays, plus 8 cups water, divided
- 1/3 cup honey
- 1/2 cup (2 ounces) coarsely chopped fresh ginger
- 6 white tea bags
- 3 lemons, juiced (about 1/2 cup)
- Lemon slices
- Mint sprigs, for garnish
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.
(1 serving equals 1 1/2 cups iced tea plus ice cubes)
Calories 80; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0 g; Carb 21 g; Fiber 2 g; Cholesterol 0 mg; Sodium 15 mg
Excellent source of: Vitamin C