Place about 4 raspberries
in each compartment of an ice cube
tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger
in a saucepan
and bring to a boil. Reduce heat and simmer
over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep
for at least 30 minutes and up to 1 hour, then strain
In a pitcher combine strained liquid with 6 cups water and lemon juice
. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea
over cubes. Garnish
with lemon slices and mint