CYNTHIA'S RASPBERRY TEA

3 Lipton family-size tea bags, tags removed
6 cups water, divided use
1 cup granulated sugar (or to taste)
1 (12 oz.) can frozen raspberry lemonade, thawed
Maraschino cherries with stems (for serving)

Place the tea bags in a pottery or glass pitcher and pour 2 cups cold water over them.

Bring a kettle with 4 cups of water to a rolling boil. Pour over the tea bags and cover the pitcher with a small plate. Steep for 10 to 15 minutes.

Remove the tea bags. Add the sugar and stir until dissolved. Add 3 cups cold water to the tea and stir in the lemonade until dissolved.

Serve over ice. Add cherries to each glass.

Serves 10
Adapted from source: The Jan Karon Mitford Cookbook and Kitchen Reader by Jan Karon and Martha McIntosh