Tinda Chai (iced Chamomile Tea)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Beverages, Indian | 1 | Servings |
INGREDIENTS
| 8 | c | Water |
| 4 | Chamomile tea bags | |
| 8 | Green cardamom pods | |
| Zest of 1 orange, removed in | ||
| strips with a vegetable | ||
| peeler | ||
| Zest of 1 lime, removed in | ||
| strips with a vegetable | ||
| peeler | ||
| 1/4 | c | Sliced peeled fresh |
| gingerroot | ||
| 3/4 | c | Sugar |
INSTRUCTIONS
In a 4-quart saucepan bring all ingredients to a boil and simmer, covered, 15 minutes. Remove pan from heat and cool mixture. Steep mixture, covered and chilled, at least 8 hours and up to 24. Pour mixture through a fine sieve into a pitcher. This tea keeps, covered and chilled, 1 week. Serve in ice-filled tall glasses. Makes about 2 quarts. REG 1 shared by Karin Baumgardner, Issaquah, WA, USA Recipe by: The Best of Gourmet 1998 Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 18, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 835
Calories From Fat: 248
Total Fat: 28g
Cholesterol: 0mg
Sodium: 58.8mg
Potassium: 43mg
Carbohydrates: 151.8g
Fiber: <1g
Sugar: 149.7g
Protein: <1g