Rooibos, pomegranate and cinnamon iced tea

Recipe from: 18 December 2014
recipes, diabetic, drinks

Ingredients 7
Servings
Time
  • 4
    rooibos teabags
  • 2
    l
    water
  • 1
    cinnamon stick (about 5g)
  • 1
    orange, sliced with skin on
  • 1
    pomegranate, pitted
  • Honey, xylitol or sugar to sweeten (optional)
  • ice to serve
 

Method

 
Boil 2L of water.
Put the tea bags into a large jug or bowl (min 2L), and add the boiling water.
Add the cinnamon stick and orange slices.
Leave the tea to cool to room temperature, or even better, leave to steep over night.
Strain the tea to remove the teabags, cinnamon and orange
Stir in honey, xylitol or sugar to sweeten to taste. I would recommend adding little bits at a time until the desired sweetness is reached. If you are diabetic, remember to use xylitol for a sugar-free option and avoid blood glucose levels from rising.
Add the fresh pomegranate jewels and top up with ice to serve.
Serve in large jars for a vintage feel and add some fresh herbs or edible flowers for a fresh summery touch.

WHAT THE ADSA DIETITIAN says:
Cinnamon provides a natural sweet taste to food & beverages, without adding calories.

Research suggests that cinnamon may have a beneficial effect on short term blood glucose control in type 2 diabetics.

In traditional herbal medicine cinnamon is considered a remedy for respiratory, digestive and gynaecological ailments.

Recipe reprinted with permission of Vanessa Marx for ADSA.
 

Read more on: diabetic  |  recipes  |  drinks
 

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