3 Iced Tea Recipes
Lemon-Lime Iced Green Tea
Lemon and lime combine to give this iced green tea a thirst-quenching citrus twist.
6 cups (1.5 L) water
4 bags green tea
1/2 cup (125 mL) freshly squeezed lemon juice
1/4 cup (60 mL) freshly squeezed lime juice
Lemon and lime slices to garnish
In large pot, bring water to a boil. Remove from heat and let water cool for 5 minutes. Add tea bags. Cover pot and let tea steep for approximately 15 minutes. Remove tea bags and let tea cool to room temperature.
Transfer tea to pitcher and stir in lemon and lime juice. Chill in refrigerator or serve over ice.
Garnish with lemon slices if desired.
Serves 4.
Each serving contains: 15 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 5 g carbohydrates; 0 g fibre; 11 mg sodium
Classic Iced Tea
Up the disease-preventing ability of this typically sweet drink by replacing white sugar with bacteria-fighting organic honey.
6 cups (1.5 L) water
4 bags black tea (such as orange pekoe or Darjeeling)
1/4 cup (60 mL) raw honey
Lemon slices to garnish
In large pot, bring water to a boil. Remove from heat and add tea bags. Cover pot. Let tea steep approximately 15 minutes. Remove tea bags and immediately stir in honey. Let tea cool to room temperature.
Transfer to pitcher and chill in refrigerator or serve over ice.
Garnish with lemon slices if desired.
Serves 4.
Each serving contains: 68 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 19 g carbohydrates; 0 g fibre; 12 mg sodium
Cool Peppermint Iced Tea
Always delicious peppermint is even more refreshing when served chilled.
6 cups (1.5 L) water
1/2 cup (125 mL) dried peppermint leaves or 4 bags peppermint tea
1/2 cup (125 mL) raw honey
In large pot, bring water to a boil. Remove from heat and add peppermint leaves or tea bags. Cover pot and let tea steep for approximately 30 minutes.
Strain tea into another pot or heatproof bowl, pressing the leaves to get all the liquid out. While water is still hot, stir in honey. Let tea cool and transfer to pitcher.
Chill in refrigerator or serve over ice.
Serves 4.
Each serving contains: 132 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 36 g carbohydrates; 0 g fibre; 5 mg sodium
source: "Iced Tea", alive #345, July 2011
3 Iced Tea Recipes
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Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.