Raspberry Sweet Tea
Makes: 2 quarts
Total Time: 20 minutes
For the sugar syrup, combine 1 cup water, sugar, and 1 pint raspberries in a small saucepan. Bring mixture to a boil, stirring to dissolve sugar and break up fruit; remove from heat.
Strain sugar syrup through a fine-mesh sieve. For a clear liquid, allow to drip without pressing the solids; let cool while brewing tea.
For the tea, pour 4 cups boiling water over tea bags and baking soda in a large pitcher. Steep tea for 5 minutes; remove tea bags.
Stir sugar syrup into tea, add ice, and pour into tall glasses. Garnish each serving with raspberries.
Per per cup: 133 cal; 0g total fat ( sat); 0mg chol; 3mg sodium; 40g carb; 0g fiber; 0g protein
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