RASPBERRY SYRUP FOR ICED TEA RECIPES

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

Steps:

• For the simple syrup:Mix sugar and water in a small saucepan. Bring the mixture to a boil and allow to boil for about 5–7 minutes. You’ll notice the mixture will reduce. Remove from heat and pour into a heatproof bowl and set aside to cool. For the tea:In the same saucepan, bring 3 cups of water to a boil. Remove the pot from the range and place on a trivet. Add tea bags and baking soda. Steep for 5–6 minutes. Remove tea bags without squeezing. Add simple syrup and stir. Pour into a pitcher and add remaining 7 cups water. Serve over ice with lemon slices.