Peggy Griffin's Raspberry Cordial Tea

(by Jillian Van Hefty)

3 c. fresh raspberries

1/3 c. lemon juice

12 c. boiling water

3 c. white sugar

1 2/3 c. cool water

Wash raspberries, and place them in a large bowl.

Squeeze lemons, then pour the juice through a strainer onto the raspberries.

Mix gently.

Boil 12 c. water in a large pot.

Stir sugar into boiling water until it dissolves.

Pour liquid onto raspberries.

Cover mixture and let steep in the refrigerator for 12 hours.

Take mixture from the fridge, and pass it through a sieve to remove the seeds.

Use a potato masher to press the raspberries and extract as much of the juice as

possible.

Add approximately 1 2/3  c. cool water to the raspberry mush to help extract

natural flavors and colors.

Strain mixture until all pulp and seeds are removed.

(Read The Tea Party, the story that accompanies this recipe.)