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BE AWARE OF SUGAR in YOUR DRINKS: HEALTHY CHRISTMAS ICE TEAS TO KEEP YOU REFRESHED THIS CHRISTMAS

Shot of a group of friends making a toast over dinner

Can you believe Christmas is already upon us?

With an abundance of delicious and treat foods available to enjoy over the silly season, often many families over consume sugary drinks during this period. Events in the park with friends on a late Sunday afternoon can result in too many laughs and too many drinks. Additionally, those Sunday BBQ’s at mums can lead to a little too much of the sweet stuff.

The team at QCWA Country Kitchens has put their heads together to come up with some delicious and healthy iced teas. Although some recipes below have sugar in them, compared to a standard bought iced teas which often have upwards of 4.5 teaspoons per standard 300ml glass (equivalent to 15 teaspoons of sugar per 500ml), making your own iced tea is a great way to reduce the amount of sugar consumed over the festive period.

 4 iced tea recipes to keep you hydrated this silly season:

 


Lemon Myrtle and Raspberry Iced Tea 

Teaspoons sugar per 300ml: 2.4

Serves 6                                Preparation Time:  95 minutes                        Cooking Time: 0 minutes

lemon myrtle iced tea

 

8 green and lemon myrtle tea bags or 2 tablespoons loose leaf tea

4 tablespoons of a sweetener of your choice

1 bunch of fresh mint shredded

2 litres of filtered water, boiled

1 punnet of fresh raspberry or frozen if preferred, to garnish

A few sprigs of mint, to garnish

 

Method

COMBINE the tea, sweetener, mint and boiling water in a jug.

SET ASIDE for 30 minutes.

REMOVE the tea bags or strain the tea to remove the loose leaf tea.

REFRIGERATE for an hour until cool.

ADD mint, raspberries, and ice to serving glasses or jug.

POUR the ice tea mixture into the glasses or jug.

 

Courtesy of QCWA Country Kitchens Team, adapted from Madura Tea Recipes

 

 


Pineapple and Thyme Iced Tea 

Teaspoons sugar per 300ml: 0

Serves 8                                Preparation Time:  95 minutes                        Cooking Time: 0 minutes

Pineapple iced tea

 

2 litres water, boiled

8 teabags of green tea

½ fresh pineapple, skin removed and chopped to small 1 cm cubes

4 sprigs fresh thyme

1 lime, quartered and juiced

2 sprigs fresh thyme, to garnish

 

Method

COMBINE the tea and thyme in a jug.

SET ASIDE for 15 minutes.

REMOVE the teabags and thyme or strain the tea to remove the loose leaf tea.

ADD pineapple, lime.

REFRIGERATE for an hour until cool.

POUR the ice tea mixture into the glasses or jug and garnish with thyme leaves.

 

Courtesy of QCWA Country Kitchens Team

 


Raspberry and Ginger Fizz 

Teaspoons sugar per 300ml: 0.3

Serves 4                                Preparation Time:  60 minutes                        Cooking Time: 0 minutes

Raspberry and ginger fizz

 

2 handfuls of raspberries, fresh or frozen

1 teaspoon sugar

1 handful mint, roughly shredded

3 tablespoons fresh root ginger, peeled and roughly chopped

1 litre of mineral water

1 handful fresh raspberries, to garnish

 

Method

PLACE raspberries, sugar, ginger, and mint in a bowl or jug.

MASH until well combined.

ADD mineral water.

REFRIGERATE until cool.

SERVE over ice, garnished with fresh raspberries.

 

Courtesy of QCWA Country Kitchens Team, adapted from Jamie Oliver

 


Peach and Rosemary Iced Tea

Teaspoons sugar per 300ml: 1.8

 

Serves 8                                Preparation Time:  50 minutes                        Cooking Time: 5 minutes

 

Homemade peach and thyme iced tea

 

2 litre boiling water

4 tea English Breakfast or Earl Grey tea bags or 2 tablespoons loose leaf tea

6 large peaches, peeled and sliced

3 tablespoons sugar

2 stalks of rosemary, rinsed

 

 

Method

COMBINE the tea and water in a jug.

SET ASIDE for 10 minutes then remove the teabags/strain the tea to remove the loose leaf tea.

PLACE peaches and sugar into a pot and simmer until the peaches have reduced

PUREE the peaches and sugar until a smooth consistency forms.

STRAIN the peach mixture and add it to the tea.

ADD the rosemary stalks.

REFRIGERATE for 40 minutes until cool.

POUR the ice tea mixture into the glasses or jug.

 

Courtesy of QCWA Country Kitchens Team

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