Ingredients:

16 cups water

10 tea bags

1 1/2 cups sugar

1 bag (12 ounces) frozen unsweetened raspberries

1/4 cup fresh lemon juice

Directions:

Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags.

Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed.

Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers. Discard berries. Serve over ice.