Bring a kettle, or large pot of water to a boil.

Fill 2 large mason jars with about 2 tbsp of red raspberry tea leaves. I like to also add a tbsp of hibiscus tea leaves for added nutrients and flavor.

Pour boiling water over the herbs. Cover and tighten with lids.

Allow to sit on counter until the tea turns a very dark brown color, letting sit overnight is ideal for the nutrients to be fully absorbed into the water.

Once cooled, strain through a cheese cloth then store in the fridge.

Or, put jar directly in the fridge and when ready to drink, strain roughly 3 oz tea into drinking cup then top with filtered water.

Store remaining tea in the fridge.

For extra sweetness, add stevia or a squeeze of lemon. Enjoy!