COLD TAMER TEA
- 4 Cups pure water
- 1 Cinnamon stick
- 1 Tbsp. fresh minced ginger
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. dried chamomile flowers
- 1 Tbsp. dried peppermint leaf
NOTE: DO NOT use peppermint oil as it is volatile.
Bring all ingredients to a simmer over medium-high heat for 10 minutes.
Strain into a large glass jar.
Drink 1 cup (hot) every few hours.
Per serving: 2 cal., 8%fat cal, 0g fat, 0mg chol, 1g carb, 0g fiber, 7mg sodium
Makes 8 – 10 cups. This tea is sure to tantalize your taste buds.
- 4 Tea bags
- 12 Cardamom pods
- 1 1/2 tsp. (7ml) dried grated orange peel
- 2 Cinnamon sticks
- Sliced fresh ginger root (optional)
- 8-10 Cups (2-2.5 L.) boiling water
Put all ingredients in a warm teapot, then pour in the boiling water. Let steep for 10 minutes or longer. Strain and serve with warm milk or lemon wedges.
Read about the benefits of Tea and Health.
MINTED LIME MIST
Summer or anytime of the year this refreshing wakes up your senses.
Serves 6 (3/4 cup serving =175ml).
- 2 Cups (500 ml) warm water
- 1/2 Cup (250 ml) lime juice
- 1/4 tsp. peppermint extract
- 3 Drops green food coloring
- Artificial sweetner to taste (I use liquid stevia extract)
- 2 Cups (500ml) sugar-free lime carbonated beverage
Combine into the warm water, lime juice, extract, food color and sweetner.
Stir well and chill for several hours. When ready to serve, add carbonated beverage.
Fill glasses with crushed ice, pour punch over and decorated with fresh mint sprigs.
I like this recipe as it offers a suggested one serving and the option to store the rest of the concentrate for future use.
Serves 8. (1 cup serving= 250ml)
- 1 Lemon
- 3/4 Cup (175ml) water
- Artificial sweetner equivalent to 1 Cup (250ml) sugar
- 1 Cup (250ml)fresh lemon juice (about 5 lemons)
Slice lemon paper thin, discard seeds. Cut slices in quarters.
Place lemon slices and water in saucepan.
Bring to a boil, cover and simmer gently for 5 minutes.
Remove from heat. Strain.
Add artificial sweetener and stir until dissolved. Stir in lemon juice.
Transfer into glass jar, cover and store in the refrigerator.
To make one serving mix together 1/4 Cup (50ml) concentrate and 3/4 Cup (175ml) water or club soda. Serve with ice or make into hot lemonade.
HOT CURRANT JUICE
A great combination of spices and fruits.
Serves 15 (1/2 Cup serving = 125ml)
- 3 Cups (750ml) dried currants
- 8 Cups (2L) water
- 2 Orange slices
- 1 Lemon, thinly slice
- 2 Cinnamon sticks
- Several whole cloves
- Dash allspice
Cover currants with water and leave to soak for several hours or overnight. I place this mixture in a glass bowl.
Transfer currant mixture to a pot and add oranges, lemon and spices.
Bring to a boil. Cover and simmer for 20-30 minutes.
Strain and serve hot.
This great recipe allows you to enjoy a slush anytime of the year.
Serves 6 (1 cup servin = 250 ml)
- 6 Cups (1.5L) Seeded Watermelon cubes
(you can purchase seedless watermelon)
- 1/4 tsp. (1ml) grated lemon or orange rind
- 2 Tbsp. lemon or orange juice
- Artificial sweetner equivalent to 1/4 Cup (50 ml) sugar
Combine watermelon, grated rind, juice and sweetner in a blender or food processor; mix until smooth.
Pour into a shallow pan (glass if available) and freeze until edges are solid but the middle is still soft, about 1-1 1/2 hours.
Transfe mixture back to the blender or processor and whirl again until smooth.
Spoon immediately into chilled glasses and garnish with mint leaves.
To store for later use, return remainder of mixture to pan and keep in the freezer. When ready to serve, allow mixture to soften for several minutes then blend or process again.
I learned how to make this recipe in my Home Economics class in my junior years and have made it this way ever since. You will experience a difference. Give it a try.
Serves 4 (1/2 Cup = 125ml)
- 2 Cups (500ml) 2% Milk
(if you are lactose intolant, lactose free milk is available)
- 2 Tbsp. cocoa powder
- 1/4 tsp. cinnamon (optional)
- Dash allspice & nutmeg (optional)
- 1/4 tsp. vanilla
- Artificial sweetner to taste
Make a paste of the dry ingredients and a little of the milk.
Scald remaining milk, then add the paste.
Whisk until smooth. Stir in vanilla.