Another summer drink recipe I might try this summer. The recipe is from the Australian Better Homes and Gardens Diabetic Living Magazine in the Divine Desserts booklet found in the November-December 2012 Issue.
Lemon Iced Tea
Preparation Time: 15 mins (+ 1 hour cooling and 6 hours chilling)
Cooking Time: 5 mins
Makes 2L (Serves 8)
2L (8 cups) boiling water
110g (1/2 cup) CSR LoGiCane Low GI Cane Sugar
5 Black tea bags
60ml (1/4 cup) freshly squeezed lemon juice
1 small lemon, halved crossways, thinly sliced
Ice cubes to serve
Fresh mint leaves to serve.
1. Pour the boiling water into a large heatproof jug. Add the sugar and stir until the sugar dissolves. Add the tea bags and jiggle for a few minutes. Set the tea bags aside in the water for 10 mins to steep. Squeeze excess liquid from the tea bags and remove.
2. Stir the lemon juice into the tea and set aside for 1 hour to cool slightly. Add the lemon slices to the tea. Refrigerate for 4-6 hours, or until chilled.
3. To serve, fill small glasses with ice cubes, add a few mint leaves and top up with tea. Serve immediately.