Tank Cooks Raspberry Iced Tea

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Ingredients: 

• 10 Black Tea Bags 
• 12 cups water, divided 
• 3 scoops of sugar 
• 12 oz Raspberries 

Directions: 

1. Bring 6 cups of the 10 cups of water to a boil, then remove from heat and steep 10 black tea bags for 5–10 minutes. 
2. Remove the tea bags and stir in 3 scoops of sugar until dissolved.
3.  In a separate saucepan, combine 12 oz raspberries with the remaining 4 cups water and bring to a boil, then simmer for 10–15 minutes. 
4. Strain the raspberry mixture to remove seeds and pulp. Combine the raspberry liquid with the brewed tea and stir well. 
5.  Refrigerate until chilled, then serve over ice.