Ruby Red Rosemary Iced Tea

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  • Makes: 12 servings
  • Makes: 12 (about 8-ounce) servings
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs

Ruby Red Rosemary Iced Tea

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Directions

  1. Place the four sprigs rosemary on a cutting board; lightly crush with the back of a spoon. Set aside.
  2. In a Dutch oven, bring the water to boiling; remove from heat. Add tea bags and the lightly crushed rosemary sprigs. Cover and let steep for 4 minutes. Using a slotted spoon or strainer, remove tea bags and rosemary; carefully press tea bags to get out as much liquid as possible. Cool slightly. Transfer to pitchers. Cover and chill for 4 to 24 hours.
  3. Serve over ice. If desired, serve with additional rosemary sprigs.
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