This exotic, floral blend is ideal for balmy summer evenings in the garden.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2007
- 4 bags jasmine tea
- 1/4 cup granulated sugar
- 1 stalk lemongrass cut into 2-inch (5 cm) lengths
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 3 mg
- Protein 0 g
- Calories 27.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
- Iron 1.0