1 (16-oz.) pkg. raspberries (frozen or fresh)
4 cups water
3/4 cup sugar
4 cups brewed tea
Bring the raspberries and water to a boil in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from the heat and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out the juice. Add the tea to a pitcher. Stir in the sugar and raspberry juice mixture. Chill 1 hour. Serve over ice.