- 1 gal water
- 10 tea bags
- 1 1/2 cups sugar
- 2 pints or 12 oz fresh raspberries or frozen raspberries, thawed
- 1/2 cup fresh lemon juice
- Pinch of salt
In a large pot over high heat, bring water to boil. Remove pot from heat and tea bags. Let steep 5 minutes. Remove tea bags and discard.
In a bowl, add sugar, raspberries, lemon juice, and salt to tea and stir to combine. Let macerate for 10 minutes. Strain into a pitcher and discard seeds. Serve over ice.