1 quart boiling water
6 regular size, raspberry flavored tea bags
2 regular size tea bags
2/3 c. Splenda, granular
1/4 c. fresh lemon juice
1 quart soda water, chilled
2 c. fresh or individually frozen raspberries

Pour boiling water over tea bags. Cover & steep 5 minutes. Remove tea bags from water squeezing gently. Stir in Splenda; cover & chill 2 hours.

Stir in lemon juice, soda water & raspberries. Serve over ice if desired.

Gail's notes: Made this in Sept. 2006; we both liked it a lot. I love raspberries but I thought maybe 2 cups was too much so if I make it again, I might try it with a cup and see if I like it that way. The fruit probably didn't do as good when the tea was kept longer in the fridge so it might be better to only add half if you can't drink it all right away.