RASPBERRY ICED TEA

1 1/2 to 2 cups fresh or frozen raspberries
Zest and juice of 1 orange
3 Tbsp honey
2 jasmine tea bags or 1 1/2 Tbsp loose jasmine tea
1 lemon, cut into 8 slices for garnish

If you are using frozen raspberries, thaw them. Puree the raspberries in a blender or food processor, then use a wooden spoon to rub the puree through a fine sieve set over a bowl.

Put the orange zest, orange juice, honey and 6 cups of water into a saucepan. Bring the liquid to a boil and add the tea.

Remove the saucepan from the heat and let the tea steep for three minutes.

Strain the tea into the puree, stir the mixture then chill it.

Serve the drink garnished with the lemon slices.

Servings: 8
Source: Oregon Raspberry and Blackberry Commission