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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.