• Gather the ingredients so you have everything close at hand on the counter or table.

Brew the Tea

• Brew 6 cups brewed black tea. Steep tea for 3 minutes. 
Lipton tea bags (not instant) works well, or if you enjoy loose-leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra.

Prepare the Raspberry Mixture

• Meanwhile, pour 2 cups water in a small saucepan. Add 1 cup fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes. 
• Allow each to cool and pour both tea and strained raspberry mixture into a large carafe. Add in 5-6 leaves fresh mint and stir to combine. With a muddler, or long handled wooden spoon, gently press on the mint leaves and twist to help bring out the oils and herbal essence.   
• When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries in each glass. This recipe will serve 4-6 people.