SNAPPLE RASPBERRY TEA

8 C. water
3 Lipton orange pekoe tea bags
3/4 C. granulated sugar
1/3 C. bottled lemon juice
2 T. raspberry flavoring syrup

Bring water to a rapid boil in a large saucepan. Remove saucepan from heat; add tea bags, cover saucepan and let it steep for 1 hour.

Pour sugar into a 2-quart pitcher, then add the steeped tea. Add lemon juice and raspberry syrup; cover and chill. Yields 2 quarts.