Recipe: Raspberry Ginger Fizz (using herb tea, juice and ginger ale)

RASPBERRY GINGER FIZZ

3 cups boiling water
6 red-raspberry herbal tea bags
TO SERVE:
24 oz. unsweetened white grape juice
1 cup cranberry juice
1 (10 oz.) pkg. frozen raspberries, semi-thawed
3 cups ginger ale

In heat-stable container, pour boiling water over tea bags. Let steep 10 minutes. Squeeze and remove tea bags; let cool.

At serving time, combine in 3-quart container: unsweetened grape juice, cranberry juice, semi-thawed raspberries and ginger ale. Add tea base. Stir. Pour into ice-filled glasses and serve.

VARIATION:

ORANGE GINGER FIZZ:
For variety, substitute orange-and-spice for raspberry tea bags and replace raspberries with orange sections.

Makes 6 servings
Source: Bigelow