Summer Punch with Cucumber, Oranges and Lemons
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
193
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp black Tea
- 2 Tbsps honey
- 20 Ice cubes
- 2 organic lemons
- 2 organic Oranges
- 1 pc Cucumber (about 8 cm)
- 1 sprig Peppermint
- 200 milliliters Apple juice
- 500 milliliters dry white wine
Preparation steps
1.
Add the tea to a pot, and cover with 250 ml (approximately 8 ounces) of boiling water. Let steep for 3 minutes, and strain the liquid. Sweeten to taste with honey, and add half of the ice to the tea.
2.
Rinse 1 lemon and 1 orange in hot water. Cut both into thin slices. Squeeze the juice from the remaining lemon and orange. Rinse the cucumber, and thinly slice rounds using a mandoline. Add the cucumber slices, citrus slices, apple juice, tea, and wine to a carafe.
3.
Chill for at least 1 hour in the refrigerator until ready to serve. Fill the glasses with the remaining ice, pour the punch into the glasses, and serve.
