Egyptian Iced Tea
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Similar to herbal iced drinks found on the menus of Middle Eastern restaurants, this refreshing mint and lemon tea has a subtle hint of clove.
Ingredients
6 cups water
9 peppermint tea bags
2 whole lemons sliced, with seeds removed
9 whole cloves
3 ounces (6 tablespoons) agave syrup
fresh mint for garnish, optional
Directions
Bring water to a boil and turn off heat. Add all ingredients except agave syrup. Cover and let steep for 30 minutes. Remove tea bags, lemons, and cloves with a slotted spoon, squeezing to extract all the flavors. Add agave syrup, stir, cool, and serve over ice with mint garnish.
Yields 6 cups
Read the blog entry about dealing with food cravings.
Ingredients
6 cups water
9 peppermint tea bags
2 whole lemons sliced, with seeds removed
9 whole cloves
3 ounces (6 tablespoons) agave syrup
fresh mint for garnish, optional
Directions
Bring water to a boil and turn off heat. Add all ingredients except agave syrup. Cover and let steep for 30 minutes. Remove tea bags, lemons, and cloves with a slotted spoon, squeezing to extract all the flavors. Add agave syrup, stir, cool, and serve over ice with mint garnish.
Yields 6 cups
Read the blog entry about dealing with food cravings.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
