How do you make raspberry homemade iced tea?

I have Wissotzky tea bags, and a 2 quart pitcher, do you know how many tea bags I should put in, and how much sugar, that serves 2 quarts.
I didn’t explicitly mention this, I have Wissotsky Raspberry tea bags, which is what I would like to use, how can I make a homemade time with those?

1. asimina says:

   May 30, 2010 at 12:16 am

   Raspberry Iced Tea

   Ingredients
   2 teaspoons McCormick® Raspberry Extract(or any that you’ve got)
   1 quart prepared iced tea

   Directions
   1. Stir extract into prepared iced tea. Sweeten as desired.

   2. Refrigerate until ready to serve.

   —————–Raspberry Honey Iced Tea

   INGREDIENTS:

   * 2 cups tea
   * 2 cups raspberry juice
   * 1/4 cup honey

   PREPARATION:
   Mix raspberry juice, tea and honey. Whisk until honey is dissolved. Serve cold over ice. You can substitute cranberry juice, instead of raspberry for a different taste.
   Serves 4

   ———————-RASPBERRY MINT ICED TEA

   4 cups boiling water
   5 tea bags
   1/4 cup mint leaves, crushed
   1/4 cup sugar
   1 (32-ounce) bottle cran-raspberry beverage
   Ice
   Fresh raspberries, if desired
   Lemon slices, if desired

   Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher. Let stand 10 minutes.

   Remove tea bags and mint. Add sugar and cran-raspberry drink; stir until sugar is dissolved. Serve over ice; garnish with raspberries and lemon slices, if desired.

   ——————–Raspberry Iced Tea

   8 1/2 cups water
   2/3 cup sugar
   5 tea bags
   3 1/2 cups raspberries

   1. Bring 4 cups water to a boil.
   2. Add sugar and tea bags; steep for 6 minutes.
   3. Discard tea bags.
   4. Add 4 cups water.
   5. In saucepan mix raspberries with remaining 1/2 cup water.
   6. Bring to a boil.
   7. Simmer for 3 minutes.
   8. Push berries through a strainer to remove seeds.
   9. Add berry mixture to tea mixture, serve over ice.

   —————–Peach or Raspberry Iced Tea recipe

   6 regular tea bags (any brand)
   Water
   1 envelope unsweetened peach or raspberry Kool-Aid

   Put the tea bags into a 2-quart pan, cover with water, and heat to steep. (Do not boil the tea bags.) After tea has steeped for a while, add one package of either peach or raspberry Kool-Aid. Sweeten tea to taste and pour into a one-gallon pitcher. Fill to the top with cold water. Store in the refrigerator.
2. 2 Happily Married Americans says:

   May 30, 2010 at 12:16 am

   I’m a Northerner, so I don’t use sugar, but to make raspberry iced tea, I would put a 3-4 Lipton black teabags in your pitcher, pour about 3/4 full with boiling water, let steep.

   Meanwhile, put a handful of fresh raspberries in a little cheesecloth or other light fabric, gather ends of fabric and tie with some kitchen twine. Leave one end long enough to hang over the edge of the pitcher. Put the ball of berries in the hot tea, and let that steep too.

   As the water cools, the heat will sorta cook/juice the berries. Dip both the teabags and berries repeatedly until its nice and dark. (It will lighten when you add the ice.)

   After about 20 minutes, take out the teabags and bag of berries, squeezing the berry sachet slightly to get more juice in the tea. Then fill the pitcher with ice.

   I guess if you like sugar, use the same amount you would normally for that quantity.

   Enjoy! You will get lots of good vitamins in this, and it will taste great!