Monday, May 23, 2011

How to make perfect low carb iced tea

A glass of sweet teaImage via Wikipedia
South Carolinians will be cooking and planning our Easter dinner menus soon. With all the rich and decadent flavors that will be eaten, serving a nice healthy beverage is a good way to feel a little less guilty. This iced tea recipe calls for Splenda, however, you can substitute it for sugar, just reduce the amount by 1/2 cup.


Things You'll Need:
* 10 iced tea bags, I like Red Rose but there are plenty of good ones
* 2 herbal fruity tea bags of your choice.
* Dutch Oven
* Ladle for straining
* 2 cups of Granulated Splenda sweetner
* large plastic or tempered glass pitcher. If you do not have a tempered glass pitcher, allow tea to thoroughly cool before adding.

Step 1
Take the 2 liter sized pitcher your tea is going into and fill it almost all the way up with cold water. I usually have mine filled to about 2 inches from the lid. The reason Im not giving you this measurement in cups is because I hate measuring. Once this is done, pour it into your dutch oven.

Step 2
Now take your tea bags and tie them all together and toss them into the pot. Put your stove top setting on high and bring to a boil. Once it is boiling vigorously, turn off the heat and let it steep for about 10 minutes. You basically want a good rich color.

Step 3
Remove your teabags, aren't you glad they were tied together? Add your sweetener or sugar. If using sugar, try the smallest suggested amount first, (1 1/2 cups), if it is not sweet enough you can always add more. stir until sugar/sweetener is fully dissolved.

Step 4
Take your pitcher, and add sliced oranges and lemons, yes I like both. The oranges give the tea a wonderful flavor along with the lemon and both work great. Its all about the fruity flavor of the tea that makes it have a tropical and yummy taste. Pour the tea carefully into your pitcher. If it is not quite full, add a little more water, and enjoy!
Looking for regular southern recipes? See: Recipes from a Southern Kitchen

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