| 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 <JBennicoff@aol.com> on Apr 29, 1998
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