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EatSmarter exclusive recipe
Currant Iced Tea
with Cranberry Syrup
(2 votes)
Health Score:
69 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 50 mins
Calories:
445
calories
Calories
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The iced tea is packed with immune-boosting vitamin C thanks to the currants. A 100 gram serving of this tea contains about 36 grams of vitamin C -- more than a third of your average daily requirement!
White tea is said to have about three times more antioxidant-rich polyphenols than green tea.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,017 mg | (25 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 80 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 bag white Tea
- 4 ozs red Currants (frozen)
- 1 Tbsp Cranberry syrup
- 1 tsp Shelled pistachio (shelled)
- ¼ small lemon
- In addition: Ice cubes
Preparation
Preparation steps
1.
Steep tea bag in approximately 2/3 cup boiling water. Let cool.
2.
Meanwhile, combine currants and cranberry syrup in a tall vessel. Let currants thaw slightly.
3.
Finely chop pistachios and place on a small plate.
4.
Quarter lemon, then moisten the rim of a glass with lemon juice. Invert glass and press rim into chopped pistachios.
5.
Add cooled tea and ice to currants and puree until smooth with an immersion blender. Pour into prepared glass and serve immediately.
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