Blackcurrant Iced Tea
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
Blackcurrant Iced Tea
Directions
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
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