Commercial iced tea is loaded with sugar and isn’t a great source of antioxidants. Homemade is a much healthier choice. This homemade version isn’t too sweet, so you can either adjust the amount of honey or your taste buds!
6 regular black tea bags
4 cups (1 L) cold water
1/4 cup (60 mL) honey
1/4 cup plus 2 Tbsp (90 mL) 100% pure blackcurrant juice (not from concentrate)
Fresh mint leaves, washed and patted dry
The night before the picnic: boil water. In large teapot, add tea bags, pour boiled water over top, and let steep for at least 5 to 10 minutes. (I prefer a stronger tea flavour for this drink, so I let the tea steep for 10 minutes.)
When tea is at your preferred strength, remove bags. (Use the leftover bags in your garden as compost.)
Pour tea into large measuring cup that will hold at least 5 cups(1.25 L) hot liquid. Add honey, and stir until dissolved. Add blackcurrant juice, and store covered in the fridge.
The day of the picnic: pour iced tea into thermos. Pack a container of ice cubes.
To serve: Add ice to glasses and pour in tea; garnish with fresh mint leaves.
Makes 4 cups (1 L).
One cup (250 mL) contains:
75 calories; 20 g carbohydrates; 1 mg sodium
Source: "Picnics & Potlucks", alive #344, June 2011
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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