Puree raspberries in blender or food processor.  Strain through sieve into bowl, push through with wooden spoon.

Put the orange juice,  zest, sugar and water into 2 quart saucepan.  Bring to boil, continue for two minutes or until sugar is dissolved.  Remove from heat, add tea bags; let steep 3-5 minutes.  Strain the tea into the puree, stir and chill.

Serve over ice, garnish with lemon slices.

8 servings
41 calories
4 sodium
0 fat
11 g carbohydrate
6 g sugar