June 29th, 2010
By Leeanne Wright
In a heat-resistant pitcher, pour 3 cups of boiling water over 4 tea bags. Add 1 pint of raspberries and stir. Steep for 10 minutes, and then remove teabags.
Add 1/2 cup sugar and stir until dissolved. Let tea come to room temperature.
With a slotted spoon, remove raspberries and purée in a blender with 4 cups chopped seedless watermelon.
Line a strainer with a layer of cheesecloth and set over the pitcher of tea. Pour puréed fruit through strainer and discard remaining solids.
Stir in 2 cups soda water and add additional sugar, if needed. Serve over ice.