Lemon-Ginger Iced Tea with Berry Cubes

• 1 cup (4 ounces) raspberries, rinsed
• Water for ice cube trays, plus 8 cups water, divided
• 1/3 cup honey
• 1/2 cup (2 ounces) coarsely chopped fresh ginger
• 6 white tea bags
• 3 lemons, juiced (about 1/2 cup)
• Lemon slices
• Mint sprigs, for garnish

1. Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea.
2. Fill with water and freeze.
3. Place honey, 2 cups water and ginger in a saucepan and bring to a boil.
4. Reduce heat and simmer over low heat for 5 minutes.
5. Remove from heat and add tea bags.
6. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
7. In a pitcher combine strained liquid with 6 cups water and lemon juice.
8. Chill in refrigerator.
9. To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes.
10. Garnish with lemon slices and mint sprigs.
11. (1 serving equals 1 1/2 cups iced tea plus ice cubes)
12. Calories 80; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0 g; Carb 21 g; Fiber 2 g; Cholesterol 0 mg; Sodium 15 mg
13. Excellent source of: Vitamin C

raspberries, water, honey, fresh ginger, white tea bags, lemons, lemon slices, sprigs

Taken from www.foodnetwork.com/recipes/ellie-krieger/lemon-ginger-iced-tea-with-berry-cubes-recipe2.html (may not work)