SPARKLING RASPBERRY TEA
5-minute and 5-ingredient recipe! Raspberry juice lends fruity flavor to everyday tea.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- In large pitcher, mix tea, juice and sparking water.
- Serve tea over ice. Garnish with raspberries and mint leaves.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 8 g, TransFat 0 g
HOT CRANBERRY TEA
Cinnamon-infused cranberries combine with orange and lemon juices for a not-too-sweet beverage. The crimson color is perfect for the holiday season.-Sarah Dennis Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the water, cranberries and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until berries pop, stirring occasionally., Remove from the heat. Discard cinnamon. Strain cranberry mixture through a cheesecloth-lined colander. Return to Dutch oven. Stir in the sugar, orange juice and lemon juice; heat through. Serve warm.
Nutrition Facts :
CRANBERRY TEA
This colorful tea with its sweet spicy flavor is a great winter warmer-upper. The aroma is sure to bring guests to the table! -Kathy Traetow, Waverly, Iowa
Provided by Taste of Home
Time 15m
Yield 18 cups (1-1/2 quarts concentrate).
Number Of Ingredients 7
Steps:
- In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.
Nutrition Facts :
HOT CRANBERRY TEA
A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.
Provided by TERRAMISU
Categories Drinks Recipes Tea Hot
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.6 g, Sodium 10.4 mg, Sugar 31.8 g
CRANBERRY-RASPBERRY GINGER TEA
Three ingredients to this distinctive berry-ginger tea served hot in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Mix all ingredients in 2-quart saucepan. Heat to boiling; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve tea warm.
Nutrition Facts : Calories 70, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
RASPBERRY-CRANBERRY ICED TEA
This tea is packed with lots of flavor. The frozen raspberries makes this tea taste incredible. Prep time includes steeping the tea. This is "the best" tasting raspberry flavored iced tea I've ever had.
Provided by Cindi M Bauer
Categories Beverages
Time 1h25m
Yield 60 ounces
Number Of Ingredients 7
Steps:
- In a large saucepan, add the frozen raspberries, and the water.
- Bring water to a boil, stirring to break up the raspberries.
- Reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
- Remove pan from the heat, strain and discard the raspberry seeds.
- Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
- Remove the tea bags from the pan, and strain the tea once again. (This helps to remove any raspberries that are left in the pan).
- Pour the raspberry-tea into a heat proof glass pitcher.
- To the pitcher, add the sugar (the 1/2 cup, 1 tablespoon, and 1 teaspoon) and stir until sugar has dissolved.
- Add the raspberry-cranberry juice to the pitcher, and stir.
- At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.
Nutrition Facts : Calories 10.5, Sodium 0.6, Carbohydrate 2.6, Fiber 0.4, Sugar 2.2, Protein 0.1
ICED RASPBERRY TEA
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. -Lois McGrady, Hillsville, Virginia
Provided by Taste of Home
Time 10m
Yield 16 servings (4 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
HIGHBUSH CRANBERRY TEA
-Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 3-1/4 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring cranberries and 4 cups water to a boil. Reduce heat; simmer for 4 minutes or until berries pop. Press through a strainer; discard skins and seeds. Juice should measure about 4-1/2 cups; set aside., In another saucepan, combine the sugar, candies, cloves and remaining water; bring to a boil. Reduce heat; simmer for 5 minutes or until candies dissolve. Strain and discard cloves. Stir in the orange juice concentrate, lemon juice and reserved cranberry juice. Serve hot or chilled.
Nutrition Facts :
CRANBERRY & RASPBERRY SMOOTHIE
A low fat, vitamin C-packed smoothie to start your day
Provided by James Martin
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint.
Nutrition Facts : Calories 100 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
PINK LEMONADE
Make and share this Pink Lemonade recipe from Food.com.
Provided by Calee
Categories Punch Beverage
Time 11m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a pitcher make lemonade as directed.
- Add the tea bags.
- Steep for 5-6 minutes.
- Stir.
- Add lemon slices and ice.
- Stir.
Nutrition Facts : Calories 107.3, Fat 0.4, Sodium 3.8, Carbohydrate 27.3, Fiber 0.2, Sugar 24.4, Protein 0.1
FUSS FREE HOT CRANBERRY TEA
I have looked for recipes for hot cranberry tea that are simple and don't involve a lot of time. This is it! My mother is a cook who adds until it tastes good. This is what she came up with. Increase or decrease quantities to suit your own taste.
Provided by laceym
Categories Drinks Recipes Tea Hot
Time 15m
Yield 26
Number Of Ingredients 6
Steps:
- Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
- Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.
Nutrition Facts : Calories 100 calories, Carbohydrate 24.3 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 19.4 g
CRANBERRY-RASPBERRY TEA-POACHED PEARS
This makes a low-fat and low calorie dessert, and can be served alongside vanilla ice cream, if desired.
Provided by TasteTester
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel pears, leaving stems intact. Cut a very thin slice from bottom of pears, if needed, to keep from tipping over on serving plates.
- In a 3-quart saucepan, heat water to boiling; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
- Arrange pears upright and close together in the saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
- Remove pears from syrup. Cook syrup over medium-high heat about 20 minutes, stirring constantly, until thickened. Serve sauce over pears.
Nutrition Facts : Calories 96.3, Fat 0.2, Sodium 4, Carbohydrate 25.7, Fiber 5.2, Sugar 16.3, Protein 0.6
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