Raspberry Iced Tea

Prep: 10 minutes plus standing & chilling
Cook: 15 minutes • Serves: 8

1.In medium covered saucepot, heat water and lemon juice to boiling over medium-high heat. Remove saucepot from heat. Stir in raspberries and tea bags; cover and let stand 5 minutes. Remove and discard tea bags.

2.Strain tea mixture through fine-mesh strainer into large pitcher. With back of large spoon, press raspberries to extract juice; discard raspberry pulp. Add honey and sugar, and stir until dissolved. Cover and refrigerate at least 2 hours or up to 1 day. Serve iced tea in tall glasses over ice.