Cranberry-ginger Iced Tea
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Clprime1 | 1 | Servings | ||
INGREDIENTS
| 1 | Piece fresh gingerroot | |
| 2-inch | ||
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 10 | Tazo Passion teabags | |
| 5 | c | Water |
| 4 | Orange wheels | |
| 3 | oz | Cranberry juice |
| 1 | Other Carbohydrates |
INSTRUCTIONS
Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels . Converted by MC_Buster. Per serving: 435 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 112g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 6 Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0061 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 35.2mg
Carbohydrates: 111.8g
Fiber: <1g
Sugar: 109.9g
Protein: <1g