R.J. Anderson (rj_anderson) wrote,
R.J. Anderson
rj_anderson

Eureka!

I have finally discovered the secret of making red raspberry leaf iced tea. Trial and error paid off... and this stuff is so good I actually look forward to drinking it. Plus, it's low-carb. I win at life.

So, in case anybody else is looking for this, here's the recipe:

REBECCA'S ICED MATERNI-TEA
  • 2 litres (8 cups) fresh water
  • 8 bags red raspberry leaf tea
  • 4 bags peppermint tea
  • 1/2 cup Splenda*
  • 2-3 tbsp. lemon juice (I just use the bottled stuff, myself)

    Method: In kettle or large pot on stove, bring water to a rolling boil. Add teabags (I use two teapots and divide the bags among them, then pour the hot water over top) and stir gently. Cover and let steep for 10 minutes. Pour into heatproof jar or thick plastic container, add Splenda and stir until dissolved. Add lemon juice and stir again. Put container in refrigerator until chilled.

    In the last five to six weeks of pregnancy, drink 3 glasses daily.

    * Splenda (sucralose) is based on modified sugar molecules rather than being a chemical sweetener, and has been certified safe for pregnant and nursing women. However, if you are unconvinced about the safety of such products, just substitute the same amount of regular sugar, or experiment with honey until you get the flavour you like.
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