Lemongrass Jasmine Iced Tea
This exotic, floral blend is ideal for balmy summer evenings in the garden.
Servings: 8 cups (2 L), 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 27 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 7 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| iron | 1% |
-
4 bags jasmine tea
1/4 cup (50 mL) granulated sugar
1 stalk lemongrass, cut_into 2-inch (5 cm) lengths
Preparation:
In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 4 minutes. Discard bags.
Meanwhile, in large saucepan, bring sugar, 1 cup (250 mL) water and lemongrass to boil. Reduce heat to medium-low; simmer to combine flavours, about 5 minutes. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
Meanwhile, in large saucepan, bring sugar, 1 cup (250 mL) water and lemongrass to boil. Reduce heat to medium-low; simmer to combine flavours, about 5 minutes. Add to tea; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
Source
Canadian Living Magazine: August 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »