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Title: Raspberry Mint Tea Cooler
Categories: Diabetic Beverages Fruit
Yield: 4 Servings
| 1 1/3 | c | Tea concentrate (qv) |
| 1 | c | Mint leaves, fresh; packed |
| 2 1/3 | c | Water, sparkling |
| 1/2 | c | Raspberry juice concentrate =OR=- |
| 1/2 | c | Raspberry-Cranberry juice concentrate |
| 1/2 | c | Half-and-half =OR=- |
| 1/2 | c | Whipping cream =OR=- |
| 1/2 | c | Cool whip (lite) |
Combine tea concentrate and mint in a pan and bring to boiling. Cover and chill, at least 1 hour. Pour through fine strainer into a pitcher and add sparkling water. Discard mint. (Maybe you should save some mint to use as a garnish. -- KL)
Fill glasses with ice. To make liquid layers, pour raspberry concentrate equally into each glass. Next, gently pour an equal amount of cream into each glass, then gently fill with tea mixture. Stir with drinking straws as you sip.
Source: Sunset Magazine: August 1994
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