Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Any flavor of tea will work in this recipe. Brew it stronger or weaker according to your preference. Garnish this delicate dessert with wafer-thin slices of lemon.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2004

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Credit: Randy Mayor; Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over tea bags and ginger in a medium bowl. Cover and let stand 5 minutes. Add honey and lemon juice; stir to combine. Strain tea mixture through a sieve into a bowl; discard solids. Cool completely. Pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.

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  • Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.

Nutrition Facts

88 calories; protein 0.1g; carbohydrates 23.9g; fiber 0.1g; iron 0.1mg; sodium 1.2mg; calcium 2.2mg.
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