Photo by Fotolia/lecic
Quench your thirst with this recipe for raspberry tang.
Ingredients
- 1 cup crushed raspberries
- 3/4 cup crushed pineapple
- 1/2 cup lemon juice
- 3-1/4 cups boiling water, divided
- 3/4 cup sugar
- 3 teaspoons tea
- 1 quarter ginger ale
Directions
- In bowl, combine raspberries, pineapple and lemon juice.
- Prepare syrup by pouring 1/4 cup boiling water over sugar.
- Make tea infusion by steeping tea in remaining boiling water for 3 minutes.
- Pour tea into syrup, and add fruit mixture. Cool.
- Press mixture through strainer, forcing as much fruit pulp through as possible. Chill.
- Just before serving, add ginger ale. Serve over ice.
