Nutrition per serving may change if servings are adjusted.
¼ cup boiling water
1 tea bag, preferably Earl Grey
½ cup frozen unsweetened raspberries, (not thawed)
1 shallot, peeled and coarsely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.