Ingredients

• 2 cups water
• 2 raspberry zinger tea bags
• 1/2 cup sugar
• 2/3 cup heavy cream whipped
• 1 cup fresh raspberries

Directions

1. Bring water & tea bags to a boil in a saucepan.

2. Add sugar and boil down to syruppy texture, stirring occasionally.You should have 1 cup of liquid.This should take 20 to 30 minutes.

3. Remove from heat and fold in the whipped cream and raspberries.

4. serve over pound cake, chocolate cake or ice cream.

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