A Nice Cuppa

I love trying new recipes, and it’s true that my must-try stack is piled far too high.  Honestly, there’s no way I will ever get through all of them, definitely not if I keep adding to the pile, which I will.  But I discovered a recipe for Mulled Raspberry Tea while looking through several old Christmas cookie magazines, (this one published in 2000 by Better Homes & Gardens) and this recipe seemed far too simple and promising to allow it to get burried in the pile.  

The recipe appealed to me immediately because I’ve always found that berries, especially raspberries pair nicely with certain teas.  And raspberries always remind me of Christmas.  (Perhaps it’s the color?)  If you’re planning a holiday party this would be great to make for guests, it can be prepared quickly and the recipe can easily be doubled if necessary.  I don’t drink much hot tea and had no one to share with when I made my first batch so I chilled the remaining in a pitcher in the refrigerator and find that it is also great as iced tea.  Just make sure you sweeten it to suit your taste while it’s still hot.

Mulled Raspberry Tea
6 servings

1 cup frozen loose-pack raspberries, slightly thawed
2 cups brewed tea
2 cups cranberry-raspberry juice
1 cup prepared lemonade
1/4 cup water
3 whole allspice
sugar (optional)

Place raspberries in a 2 or 3 quart saucepan; slightly mash berries with a potato masher.  Stir in tea, cranberry-raspberry juice, lemonade, water and allspice.  Bring to a boil.  Reduce head and simmer, uncovered for 10 minutes.  Strain and discard spices and fruit pulp.  Ladle into tea cups.  Add sugar if desired.