3 raspberry herb tea bags
3 cups boiling water
1 12-ounce can frozen cranberry-raspberry juice concentrate
2 teaspoon lemon juice
Step 1 - In medium bowl. let tea bags stand in boiling water for 5 minutes. Discard tea bags. Stir frozen juice concentrate and lemon juice into tea mixture.
Step 2 - Pour tea mixture into 2-quart baking dish. Cover and freeze fro 4 to 6 hours or until nearly firm, stirring once after 2 hours of freezing.
Step 3 - Break frozen mixture into small chunks and place in chilled large bowl. Beat with electric mixer on low to medium speed until smooth but not melted. Return to baking dish. Cover and freeze for at least 6 hours or until firm. Let stand at room temperature for 10 minutes before serving.