Fruits Iced Teas

• 16 cups water
• 10 tea bags
• 11/2 cups sugar
• 1 bag (12 ounces) frozen unsweetened raspberries
• 1/4 cup fresh lemon juice

Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags.
Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed.
Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers. Discard berries. Store at room temperature up to 1 day or refrigerate up to 4 days. Serve over ice.
Planning Tip: Can be made up to 4 days ahead.
Cook’s Tip: Pour the strained tea through a funnel into a gallon-size plastic jug for easy storage.