Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Episode:
Everglades Picnic
Chica Iced Tea
Getting reviews...
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 164
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 164
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
- While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
- After steeping, remove tea bags from the jar. Carefully add the lime/sugar mixture using a large spoon. Stir well to combine. Add the pomegranate juice and chill for at least 1 hour.
- Just before serving, add the rum and stir to incorporate. Serve over ice.
