Ingredients
- Loose Raspberry Leaves (and a strainer)
- Fresh Cranberries or 100% Cranberry Juice
- Honey, Agave, or a sweetener
- Lemonade, Lemons, or Coconut Water (All Optional)
- That’s It!!
Directions
- In a large pot, bring spring water to a boil. Tap water and I did not agree with each other during my pregnancy. Spring has been my preference since. If you’re on a budget, purchase a gallon jug at a time. This is more economical than buying bottles. You can also frequent your nearby Aldi.
- When you see bubbles, lower the temperature to medium heat and add your Fresh Cranberries. If you’re making regular tea, just add Raspberry Tea Leaves now. You’ll want to cover the pot and simmer the cranberries until they lose their color. When they’re pale and mushy, you can remove them. I like to press them through a strainer to get the extra juice. Voila! You’ve made cranberry juice. Your punani thanks you. 🙂
- Next, add your Raspberry Tea leaves. You can add them straight to the pot and strain later or keep them in. It’s up to you. I’ve done both. You can also make the tea first and boil the cranberries in the tea afterward. Again, up to you.
- Once the tea and the cranberry juice are done, you can sweeten the pot with honey, agave, or sugar!
- I liked adding a little honey to my cup instead of to the batch. I would make this batch and keep it plain. Then, I would add honey, lemonade, or coconut water to my cup each time it was time to drink it. That way, I never got bored with the taste.
