Cool down on a hot summer day with this fruity blend.
5 raspberry-herb tea bags
4 cups boiling water
2 cups peach nectar
1 (16-ounce) bottle pomegranate-blueberry juice (such as POM Wonderful)
How to Make It
Place tea bags in a 2-quart pitcher or glass measure. Carefully pour boiling water over tea bags. Cover and steep 8 minutes; remove tea bags with a slotted spoon (do not squeeze). Cool tea to room temperature; stir in nectar and pomegranate juice. Cover; chill at least 1 hour. Serve over ice.
Oxmoor House Healthy Eating Collection
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