Lemongrass Jasmine Iced Tea
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This recipe makes 8 1 cup servings
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 |
This exotic, floral blend is ideal for balmy summer evenings in the garden.
Ingredients
- 4 bags jasmine tea
- 1/4 cup 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
- Keywords : Drinks-non alcohol; Tea; Asian; Summer; Boil;
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