WOW! You’ve Got to Try These Cold-Brewed Teas

Cold-Brewed Lemon Green Tea
Hands-on: 5 min. Total: 12 hr. 5 min.
If you want a little kick, add a thin slice of fresh peeled ginger.

8 green tea bags
12 cups filtered water at room temperature
8 teaspoons hot water
8 fresh thyme sprigs
8 teaspoons honey
2 small lemons, cut into 16 wedges

1. Place 1 tea bag in each of 8 pint-size canning jars with lids; pour 11⁄2 cups water into each jar. Add thyme. Cover jars with lids; refrigerate 12 to 24 hours.
2. Remove tea bags from jars. Combine honey and 8 teaspoons hot water. Divide honey mixture evenly (about 2 scant teaspoons each) among servings. Add 2 lemon wedges to each jar.

SERVES 8 (serving size: 1 1/2 cups)
CALORIES 25; FAT 0g; PROTEIN 0g; CARB 7g; FIBER 1g; SUGARS 6g (est. added sugars 6g); CHOL 0mg; IRON 0mg; SODIUM 0mg; CALC 6mg

Cold-Brewed Blackberry Rooibos Tea
Hands-on: 10 min. Total: 12 hr. 10 min.
Rooibos, sometimes called “red tea,”is caffeine-free tea that’s smooth and sweet, with a slightly nutty flavor. The blackberries bring tartness to the brew; if you like, muddle them right before serving to bring out more of their tanginess.

8 rooibos tea bags
12 cups filtered water at room temperature
2 2/3 cups blackberries, halved
2 cups diced peeled mango
8 teaspoons maple syrup

1. Place 1 tea bag in each of 8 pint-size canning jars with lids; pour 11⁄2 cups water into each jar. Add blackberries and mango. Cover jars with lids; refrigerate 12 to 24 hours.
2. Remove tea bags from jars. Stir 1 teaspoon maple syrup into each jar.

SERVES 8 (serving size: 1 1/2cups)
CALORIES 63; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 1g; CARB 15g; FIBER 3g; SUGARS 12g (est. added sugars 4g); CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 25mg

Chamomile-Strawberry-Orange Cold-Brewed Tea
Hands-on: 10 min. Total: 12 hr. 10 min.
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.

8 chamomile tea bags
12 cups filtered water, at room temperature
2 small juice oranges (thin-skinned), peeled, cut into slices, and seeded
24 large strawberries, halved
4 teaspoons honey
4 teaspoons hot water

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

SERVES 8 (serving size: 1 1/2 cups)
CALORIES 54; FAT 0.3g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 1g; CARB 14g; FIBER 2g; SUGARS 9g (est. added sugars 3g); CHOL 0mg; IRON 1mg; SODIUM 5mg; CALC 34mg