6 rose hip and hibiscus tea bags (such as Pompadour brand)
3/4 cup sugar
1 tablespoon fresh lemon juice
8 mint sprigs
How to Make It
Bring 8 cups water to a boil in a large saucepan. Add raspberries, mint, and tea bags. Remove from heat. Let stand 1 hour at room temperature. Remove tea bags; strain mixture through a sieve, reserving liquid. Discard solids. Add sugar and juice to tea, stirring until sugar dissolves. Garnish with mint sprigs.