Strawberry Iced Tea
pounds fresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
cup packed brown sugar
tablespoons snipped fresh rosemary (optional)
recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
Fresh strawberries (optional)
- In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.
- Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.
- Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.
From the Test Kitchen
Syrup may be prepared, covered, and refrigerated up to 3 days.
Nutrition Facts(Strawberry Iced Tea)
- Per serving:
- 151 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 14 mg sodium,
- 39 g carb.,
- 3 g fiber,
- 36 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet