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Green tea sparkle recipe
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Follow the Uruguayan tradition of passing round the Yerba mate – a rustic tea served in a hollowed-out gourd or china cup, which people drink from with a straw – and make your own sharing mocktail. See method
Ingredients
- 2.5cm (1in) piece root ginger, peeled and finely sliced
- thinly pared zest and juice of 1 unwaxed lemon
- 3 green tea bags
- 60g (2 1/2oz) clear honey
- ice
- 1.5 litre (2 1/2pts) sparkling water
Each serving contains
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Energy
135kj
31kcal
2%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
8g
9%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 8.2g
Protein 0.1g
Fibre 0g
Method
- Pare zest from the lemon. Put the ginger and lemon zest in a small pan with 600ml (1 pt) cold water. Bring to the boil and simmer, uncovered, for 5 mins.
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- Put the tea bags in a heatproof jug and add the boiled ginger and lemon water. Leave for 4 mins and then remove and discard the tea bags, lemon zest and ginger.
- Stir in the honey and lemon juice and then leave to cool. Put a few ice cubes in 6 tall glasses a divide the tea mixture between them. Top up with sparkling water.
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