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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recently came about this recipe and the combination of spices truly appealed to me. Keeping here for safe keeping until the weather thaws a bit. I will make this with Splenda but you should feel free to use sugar. Ingredients:
3/4 cup splenda granular or 3/4 cup sugar |
1 tablespoon grated fresh gingerroot |
12 allspice berries |
8 whole cloves |
4 black tea bags or 4 orange pekoe tea bags |
2/3 cup lemon juice |
2 unpeeled oranges, sliced thinly |
Directions:
1. In a small saucepan, add sugar, ginger, allspice, cloves, and 1 cup of water. Heat over medium heat and stir until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes.
2. Remove pan from heat and add teabags; steep 5 minutes.
3. Pour through a strainer into a pitcher. Stir in lemon juice, oranges, and 3 cups of cold water, gently crushing oranges with spoon.
4. Serve over ice.
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