Frozen Iced Tea

Cooking Light, 2005

Makes 8 servings

    3 family-size tea bags                                         
    6 cups boiling water                                           
    1 cup sugar                                                    
    1/2 cup water                                                  
    2 tablespoons light colored corn syrup                         
    6 tablespoons lemon juice                                      
    Lemon slices (opt)                                             
    Mint leaves (opt)                                              

For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.

Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.

Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.

(serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 115(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 10mg; FIBER 0.1g; IRON 0.0mg; CARBOHYDRATE 30.1g