Lemon-Ginger Iced Tea with Berry Cubes

I made this this morning for Jason when he gets home! He'll love it!

• 1 cup (4 ounces) raspberries, rinsed
• Water for ice cube trays, plus 8 cups water, divided
• 1/3 cup honey
• 1/2 cup (2 ounces) coarsely chopped fresh ginger
• 6 white tea bags
• 3 lemons, juiced (about 1/2 cup)
• Lemon slices
• Mint sprigs, for garnish

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 out solids.

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 sprigs.