Rooibos-Raspberry Iced Tea with Vanilla

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  • Servings: makes about 2 1/2 quarts
KEY: Tea

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  • Basic Simple Syrup
  • 1/2 vanilla bean, split, seeds scraped
  • 8 cups cold water
  • 8 rooibos tea bags
  • 1 cup thawed, unsweetened frozen raspberries
  • 1 tablespoon fresh lemon juice
  • Ice cubes

How to make this recipe

  1. Prepare the Basic Simple Syrup as directed, adding the vanilla seeds and bean before bringing it to a boil. Remove from the heat and let steep for 30 minutes. Strain the syrup into a large measuring cup.

  2. In a large saucepan, bring the cold water to boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature, then refrigerate until chilled.

  3. In a blender, puree the berries. Strain the puree into a large pitcher. Add the tea, raspberry juice and lemon juice. Stir in 1/2 cup of the vanilla syrup, or more to taste; refrigerate the remaining vanilla syrup for a later use. Serve in tall glasses over ice.

Make Ahead

The iced tea can be refrigerated in a covered pitcher for up to 2 days.

Contributed By Published June 2005

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