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- 1 lemon
- 4 cups apple juice
- 2 cups water
- 4 inches stick cinnamon
- 1 tablespoon whole cardamom pods, crushed
- 1 teaspoon whole cloves
- 6 black tea bags (decaffeinated, if desired)
- 1/4 cup maple syrup
- Thin apple slices (optional)
1. Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.
2. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.
3. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 85,
- carb. (g) 21,
- vit. C (mg) 2,
- sodium (mg) 6,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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