RASPBERRY PEACH FRUIT TEA PUNCH RECIPE

10 servings 

 

Ingredients

• 4 teabags of ARIEL® Raspberry Peach Fruit Tea 

• 8 c. (2 l) of hot water

• 2 c. (500 ml) cold water

• 2 c. (500 g) raspberries

• 1/4 c. (38 g) TERRA® Organic Cane Sugar or TERRA® Organic Coconut Sugar

• 1 lime, sliced

 

Steps

1.  Infuse the Fruit Tea for 10 minutes in hot water and filter.

2.  In a small saucepan, bring the raspberries, sugar and water to a boil.

3.  Simmer and stir until the raspberries break into small pieces.

4.  Add the infusion, stir and refrigerate until cold.

5.  Strain and serve over ice.

    ~ Garnish with raspberries and lime slices!