Raspberry Leaf Iced Tea with Lemon

This iced tea is great and is loved by all people - not just pregnant mamas (although there are great benefits to expectant and postpartum moms). I enjoy it most with lots of ice and a thick slice of lemon. This can treat a craving for any sweet drink but provide you only with benefits. The amount of loose leaf tea you use is up to you. I find myself going back and forth between 2-4 tablespoons per quart.

DIRECTIONS:
-Bring one quart (4 cups) of water to a boil.
-Place in heatproof container (I like using my one quart Pyrex measuring cup) with 2-4 tablespoons of dried loose raspberry leaves. Seep for 10 to 15 minutes.
-Strain tea into a storage container (I use a simple one quart Kerr canning jar).
-Let cool and place in the refrigerator.

To serve:
Pour tea over ice and serve with a thick slice of lemon.

Here we go!

Wow...I haven't blogged in nearly TWO and a half MONTHS! The reason for this is that I am nearly 16 weeks pregnant with my third "veggie" baby. :) This pregnancy has been much more difficult than the other two thus far. I've felt sick every day since I found out. Therefore, my presence in the kitchen has been sparse - mostly just running in and out to avoid the smells of dirty dishes and most foods. I have seen improvement in the last week or two (as well as bought a dishwasher), so I'm excited to get back to cooking and helping myself recuperate by feeding myself well. I've got iced raspberry leaf lemon tea as my assignment this week. I thrived off of it during Aksel's pregnancy and look forward to enjoying it for many months to come. Best!