Lemon-Ginger Iced Tea with Berry Cubes (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
2. 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.
3. In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
4. To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.
5. Per Serving:
6. (1 serving equals 1 1/2 cups iced tea plus ice cubes)
7. Calories 80; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0 g; Carb 21 g; Fiber 2 g; Cholesterol 0 mg; Sodium 15 mg
8. Excellent source of: Vitamin C
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