- Purée raspberries and orange juice with an immersion blender and set aside.
- Bring water and honey to a boil in a saucepan. Remove from heat, add tea bags and raspberry purée, and steep for 10 minutes.
- Strain to remove tea bags and raspberry seeds.
- Pour hot liquid in a pitcher and add ice cubes. Let stand until ice cubes melt. Add more ice cubes as needed and serve.
Chef’s secret
Can be frozen to make popsicles