Cynthia'S Raspberry Tea - cooking recipe

Ingredients

3 large lipton tea bags (tags removed, see note)
1 cup granulated sugar
1 (12 ounce) can frozen raspberry-lemonade concentrate, thawed
maraschino cherry

Preparation

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 teabags and cover the pitcher with a small plate.
Steep for 10 to 15 minutes.
Remove the teabags, add the sugar, and stir until sugar is dissolved.
Add 3 cups of cold water to the tea and stir in the lemonade until dissolved.
Add the cherries before serving.
Serve over ice.
Note: Lipton--family size.