Monday, June 27, 2016

shades, textures, and rapsberries

Today is hot as summer rings faithful. It was a home day allowing me to sew a taggie blanket for Ivy Elizabeth, who is beginning to hold onto things. But that was after I wandered outside and snipped three pink hydrangeas to ensconce in a clear vase, and after I brewed a pitcher of raspberry tea.

Raspberry Tea
First make a simple syrup of 1 cup water and 1 cup sugar
Boil until the sugar is completely dissolved. Remove from heat.
Add 4-6 oz. fresh or frozen raspberries.
Mash raspberries, I use a potato masher.
Allow to stand for 30 minutes.
Meanwhile boil 6 cups of water, add 6 teabags.
Steep until tea reaches required taste, I steep mine over an hour. (Some think the tea becomes bitter if steeped this long, I suggest doing taste testings.)
Strain the raspberries, and then add this syrup to your tea.
Add about 2 cups of water.
Pour over ice.
Sip and enjoy!

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