Rooibos-Raspberry Iced Tea with Vanilla

• Basic Simple Syrup
• 1/2 vanilla bean, split, seeds scraped
• 8 cups cold water
• 8 rooibos tea bags
• 1 cup thawed, unsweetened frozen raspberries
• 1 tablespoon fresh lemon juice
• Ice cubes

1. Prepare the Basic Simple Syrup as directed, adding the vanilla seeds and bean before bringing it to a boil.
2. Remove from the heat and let steep for 30 minutes.
3. Strain the syrup into a large measuring cup.
4. In a large saucepan, bring the cold water to boil.
5. Remove from the heat, add the tea bags and let steep for 5 minutes.
6. Remove the tea bags and let cool to room temperature, then refrigerate until chilled.
7. In a blender, puree the berries.
8. Strain the puree into a large pitcher.
9. Add the tea, raspberry juice and lemon juice.
10. Stir in 1/2 cup of the vanilla syrup, or more to taste; refrigerate the remaining vanilla syrup for a later use.
11. Serve in tall glasses over ice.

simple syrup, vanilla bean, cold water, raspberries, lemon juice, cubes

Taken from www.foodandwine.com/recipes/rooibos-raspberry-iced-tea-with-vanilla (may not work)