Ruby Red Winter Iced Tea

White tea is slightly sweeter than green or black tea, either of which can be substituted to make this drink.

SERVINGS: about 12 (8-ounce) servings

CARB GRAMS PER SERVING: 9

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Nutrition Facts Per Serving:

Servings: about 12 (8-ounce) servings
Calories 33
Total Fat (g) 0
Saturated Fat (g) 0
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 0
Carbohydrate (g) 9
Total Sugar (g) 8
Fiber (g) 0
Protein (g) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

1/2	cup sugar
1/2	cup water
8	bags Red Zinger herb tea
12	cups brewed white tea*
	Ice cubes
12	fresh rosemary sprigs (optional)

1. For syrup, in a small saucepan stir together the sugar and water; add tea bags. Cook and stir over medium heat until sugar is dissolved and mixture just comes to boiling. Remove from heat. Cover and let stand for 10 minutes. Carefully remove tea bags, gently squeezing to remove liquid.

2. Divide brewed white tea between two, 2-quart pitchers. Divide syrup between pitchers. Cover and refrigerate at least 4 hours or up to 24 hours or until chilled. Serve over ice with a rosemary sprig as a stirring stick, if desired. Makes about 12 (8-ounce) servings.

*TO BREW 12 CUPS WHITE TEA: If using loose tea, divide 1/2 cup (about 1-1/2 ounces) tea between two large tea balls. Place tea balls, or 12 tea bags, in a large heatproof bowl or pitcher. Cover with 12 cups boiling water. Allow to stand 4 minutes. Remove tea ball or bags. Cool before refrigerating.