Ingredients
- 7 cups water, divided
- 6 black tea bags
- 3 cups fresh raspberries, plus more for garnish
- 2 tablespoons fresh lemon juice
- Ice cubes
- Lemon slices for garnish (optional)
Directions
- Place 4 cups water in a medium saucepan over high heat; bring to a boil, uncovered. Remove from heat. Add tea bags and steep for 5 minutes. Remove the tea bags, lightly pressing the liquid out of the bags; discard the tea bags. Let the tea cool at room temperature for 10 to 15 minutes.
- Meanwhile, combine raspberries and the remaining 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat; use a fork to smash any remaining whole raspberries. (Alternatively, process with an immersion blender until the raspberries are pureed, about 30 seconds.) Pour through a fine-mesh strainer into a medium bowl; discard solids.
- Transfer the cooled tea to a pitcher; stir in the raspberry liquid and lemon juice. Refrigerate until completely chilled, at least 1 hour or up to 8 hours.
- To serve, fill 8 (16-ounce) glasses with ice and add about 3/4 cup tea to each. Garnish with lemon slices and additional raspberries, if desired.
