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.