3 quart-size raspberry tea bags

2 family-size tea bags

1 gallon cold water

Fill clean gallon jar with cold water.  Add tea bags, cover loosely leave for 3 to 4 hours.  Remove and squeeze liquid from tea bags.  Stir in SUCANAT (using more or less to taste; this amount equals 2 tablespoons SUCANAT for each quart of tea) until dissolved and chill.