Victorian Iced Tea - cooking recipe

Ingredients

4 individual tea bags
4 c. boiling water
1 (11 1/2 oz.) can frozen cranberry-raspberry juice concentrate, thawed
4 c. cold water
fresh mint

Preparation

Place tea bags in a teapot; add boiling water.
Cover and steep 5 minutes.
Remove and discard tea bags.
Refrigerate tea in a covered container. Just before serving, combine cranberry-raspberry concentrate and cold water in 2 1/2 qt. pitcher, stir in tea.
Serve on ice.
Garnish with mint.
Yield: 10 (1 c.) servings.