| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | 1 | Servings | ||
INGREDIENTS
| 3 | c | Water |
| 1 | tb | Loose black tea; (or 3-4 orange pekoe tea bags) |
| 4 | Fresh mint leaves; (I use a handful as I love mint) or 1 Tb dried mint, up to 8 | |
| 3 | c | Ice water |
| 3 | Lemons or limes ; juice of | |
| Sugar or honey to taste | ||
| Ice cubes |
INSTRUCTIONS
Hi everyone: I still haven't caught up with all those boxes, or all my Fatfree digests, but I have managed to find a lot of good recipes, including this one for ice tea. It's from The Ethnic Vegetarian Kitchen by Shanta Nimbark Sacharoff. It's my favorite ice tea recipe and I often make 3-4 batches at a time. Bring 3 cups of water to a boil in a saucepan and remove from heat. Add tea leaves (put in tea infuser for less of a mess) and mint leaves (use tea infuser for dried mint as well). Cover the pot and steep for 5 minutes. Remove tea leaves and mint leaves. (For a more intense mint flavor leave mint in for 5 minutes longer.) Strain if not using infusers, stir in honey or sugar (about 1/2 cup) until dissolved. Add ice water and lemon or lime juice. Stir well and pour into glasses with ice cubes. Note: I have also tried this recipe using lemon balm instead of the mint. It gives it a different taste and is also good. Posted to fatfree digest by JBennicoff <[email protected]> on Apr 29, 1998
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