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Frosty,
Fruity Iced Tea
by Dana Jacobi
for The American Institute for Cancer Research |
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The British may be considered champion
tea drinkers, but in the U.S. these days, tea consumption is
second only to that of water. With about half of all Americans
drinking it, we sip or chug twice as much tea as we did ten years
ago, about six glasses of tea a week. What makes tea drinking
in this country unique is our preference for enjoying it cold.
At the moment, iced tea accounts for about 80 percent of our
total consumption. |
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If the results of over 300 studies
now underway confirm what we already know about the health benefits
of drinking tea, tea consumption will no doubt increase. Mostly,
we drink black tea. Green tea, which is somewhat higher in the
antioxidants that give tea its health benefits, currently accounts
for a tiny fraction of all sales, including those of loose, bags
and the abundance of bottled, ready-to-drink choices.
When I serve regular iced tea,
I never offer it sweetened. In recipes using tea, I do use sugar,
honey and other natural sweeteners, but always in modest amounts.
Iced tea offers the opportunity to sweeten with fruit juices,
which also adds vitamins and minerals. Sometimes I use orange
and apple juice concentrates, which contain more vitamin C than
juice. |
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To go even further in giving
sweetened iced tea better nutrition content, try smoothies to
maximize the health benefits of tea and fruit. The Frosty Fruit
Freeze below can be served as an almost spoonable slush. Or,
let it melt slightly and you have icy-cold fruited tea. A combination
of green and mint teas, frozen melon cubes and mandarin oranges,
this fruit freeze contains all the fiber and nutrients in the
fruit. When the temperature and humidity spike, it is even more
refreshing than simple iced tea.
Frosty Fruit Freeze
1 can (11 oz.) mandarin
orange sections in light syrup
2 cups cubed honeydew melon
2 decaffeinated green tea bags
1 herbal mint tea bag
4 sprigs of fresh mint, for garnish (optional)
Place oranges with their liquid
into a resealable plastic bag and freeze so that the bag lays
flat. Spread melon cubes in a single layer on a baking sheet
and freeze. If not using within 12 hours, transfer frozen melon
to a resealable plastic bag.
Place green and mint tea bags
in a heatproof container. Pour in 2 cups boiling water. Steep
for 5 minutes. Remove tea bags, squeezing to release excess tea
into the container. Refrigerate the tea until cold.
Pour chilled tea into a blender.
Break up frozen oranges into chunks and add. Purée mixture.
Add frozen melon and blend in to a fine slush. Divide among 4
glasses, garnish with mint if using and serve.
Per serving: 79 calories, 0
g. total fat (0 g. saturated fat), 21 g. carbohydrate, less than
1 g. protein, 1 g. dietary fiber, 21 mg. sodium. |
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Author: |
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The American Institute for Cancer
Research (AICR) offers a Nutrition Hotline online at www.aicr.org or via phone 9 a.m. to 5 p.m.
ET, MondayFriday, at 1-800-843-8114. This free service allows
you to ask questions about diet, nutrition and cancer. A registered
dietitian will respond to your email or call, usually within
3 business days. AICR is the only major cancer charity focusing
exclusively on how the risk of cancer is reduced by healthy food
and nutrition, physical activity and weight management. The Institute’s
education programs help millions of Americans lower their cancer
risk. AICR also supports innovative research in cancer prevention
and treatment at universities, hospitals and research centers
across the U.S. Over $82 million in funding has been provided.
AICR is a member of the World Cancer Research Fund International. |
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Article Posted: August 23, 2004 |
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