Montana Tonic

Montana Tonic

4 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
VSCOLE
Recipe by  VSCOLE

“A refreshing cooler on a hot day! If possible, use sun brewed tea. When raspberries are in season, squeeze 2 pints of raspberries and discard the pulp and seeds.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Brew tea with cinnamon stick. Dissolve sugar in the hot tea. Set aside to cool.
  2. In a large pitcher combine the tea, raspberry juice and lemon juice. Crush 3 mint leaves and stir in. Pour the carbonated water in, stir and serve over ice.

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Reviews (4)

Rate This Recipe
MAGGIE MCGUIRE
19

MAGGIE MCGUIRE

I thought this recipe would be very sweet and bubbly,instead it was very refreshing and not real sweet. The 1/4 cup sugar isn't enough to really sweeten the tea, it just cuts the bite. I used the juice of frozen crushed raspberries and that wasn't overly sweet either. I used Club Soda in place of carbonated water because its what I had on hand. The fizz of the soda was diluted by the tea, leaving the tea with just a little tingle but no sparkle, bubbles or fizzes. All in all its a very tasty iced tea for those who don't care for the cloyingly sweet kind.Its unlike any of the raspberry teas I have had in the past. Thanks for sharing Scott!

Creekside
18

Creekside

Dynamite! This was a big hit, ran out almost instsntly. Give it a try.

Caroline C
3

Caroline C

I am completely addicted to this stuff! I make it with raspberry zinger teabags. Like the previous reviewer notes, this is a super refreshing drink that is neither overly-sweet nor super fizzy. I usually just chill it in the fridge and omit the ice cubes. I seriously cannot get enough of it. Thanks so much!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 25 cal
  • 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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