Stop Blogging and Cook

DAILY POST JUNE 26th:  LABELS SHOULD ALWAYS BE CRYSTAL CLEAR

GLUTEN-FREE & VEGAN

S H O P

GROCERY
Tea – black, green, berry, rooibos or any combination
Nutmeg
Cinnamon
Allspice
Juice – cranberry, cider, orange juice or apricot or pear nectar
Club soda or seltzer

GREEN MARKET
Honey
Limes

T I M I N G

MAKES 3 1/2 qts
PREPARATION TIME:  5 min
STEEPING TIME: 15 min
REFRIGERATOR TIME:  1 hr

C O O K  /  P R E P A R E

INGREDIENTS
1 qt filtered water
2 heaping TBSP tea OR 7 tea bags – black , green, berry, rooibos or any combination of decaffeinated tea
1/4 c honey
1/2 tsp nutmeg OR cut off a small chuck from a whole nutmeg
1/2 tsp powdered cinnamon OR 1 whole cinnamon stick (using whole spices will eliminate settling on the bottom)
1/2 tsp powdered allspice OR 2 whole allspice
1 qt + 1 c (5 c) juice – cranberry, cider, orange juice or apricot or pear nectar
1 qt club soda or seltzer
1/2 c lime juice

PREPARATION

1. Bring water to a boil.  Put tea & spices into teapot, steep until deeply-colored.  Remove teabags (& spices if using whole), stir in honey; chill.  (Do NOT squeeze teabag if using tea with caffeine.)
2. Add juices.
3. Just before serving, add club soda or seltzer & ice.  Mixed together, seltzer will loose it’s fizz after a few hours.

S E R V E

Serve in a punch bowl or large pitcher(s).  OR in tall glasses & garnish with a sprig of mint or a sliver of lemon.  Or pour back into seltzer bottles & keep in refrigerator.  Omit seltzer & you can freeze it in seltzer bottles to take with you on a biking excursion, hike or picnic.

W O R K P L A C E   L U N C H

Omit seltzer.  Take to work & keep in refrigerator for those hot afternoon work sessions.  Or, have in the morning while everyone else is sweating over their coffee.