Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Fruit adds sweetness to this refreshing drink. If you wish, substitute raspberries for the strawberries, or drop in a sprig of lemon verbena to boost the aromatic citrus.

Cheryl Slocum
Recipe by Cooking Light May 2016

Gallery

Credit: Iain Bagwell Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
12 hrs 10 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 tea bag and 1 1/2 cups water in each of 8 pint-size canning jars with lids. Place 2 orange slices and 6 strawberry halves in each jar. Cover with lids; refrigerate 12 to 24 hours.

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  • Remove tea bags from jars. Combine honey and 4 teaspoons hot water. Divide honey mixture evenly among jars (about 1 scant teaspoon in each).

Nutrition Facts

54 calories; fat 0.3g; mono fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 14g; fiber 2g; iron 1mg; sodium 5mg; calcium 34mg; sugars 9g; added sugar 3g.
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