4 small tea bags 4 cups boiling water 1 (12-ounce) can frozen cranberry-raspberry juice concentrate, thawed 4 cups cold water Put tea bags in boiling water; cover and steep 5 minutes. Remove tea bags and refrigerate tea.
Just before serving, mix cranberry-raspberry concentrate with cold water in a big pitcher; stir in tea. Serve over ice. Makes 21/2 quarts.
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