Raspberry Iced Tea

4 qts. water
1 pkg (12 oz) frozen unsweetened raspberries
1-1/2 c Splenda or 3/4 c stevia
10 individual tea bags
1/4 c lemon juice
Raspberry Ice cubes (see below)

In a Dutch oven, bring waster to a boil. Remove from the heat; stir in the sugar
until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice. Yield: 4 qts.

Raspberry Ice Cubes: Gently rinse the fresh berries. Then place three berries in each section of an ice cube tray. Fill each section of the tray with the Raspberry Tea. Freeze the trays several hours or overnight.

Serves 16