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Now in the summer shows his beautiful face, it’s time to look at cold drinks. Fruit is a good choice and much healthier than many summer drinks like iced tea and lemonade from your local supermarket. Here are some simple recipes for fruit, that your friends and family will have more demand.

If you make fruit itself, will choose everything – the type of tea, what would you add to it and the amount of sugar / sweetener, such as. In other words, you are master of your summer tee!

For example, you could simply make your favorite black tea, let cool and serve it with ice cubes and lemon – by some frozen berries makes this a very special drink – Raspberries are my favorite, because they are not so cute and they look good in the golden liquid.

My favorite is rooibos tea. I usually drink at least one cup per day (hot) and as I always in a teapot, I simply pour the left over tea into a glass jug that I keep in the fridge – so I have my own specialty iced tea always available throughout the summer . I can jazz it up with mint and lemon, I can fruit to add it (lemon or apple or peach also look good columns). This tea is healthy and so versatile.

Peppermint tea is a great for hot days, cool it as you are not. Also your peppermint beverage and cool it down put it in the fridge. Lemon slices and ice cubes do it proud – and do not forget, some mint leaves as well.

I never sweeten my tea, but if you like, the natural sweeteners like argave to think honey or stevia. Try it and you’ll be surprised.

If you like your summer drink something sweet, then you can always try Honeybush tea – a cousin of rooibos from South Africa and also, of course, that’s sweet. As with Rooibos, cool it down in the fridge, add ice cubes and lemon slices, and you’re ready to go.

Hibiscus tea is of course a beautiful red color and tastes great on its own with ice cubes cut. Add orange slices improves the taste, but you can also strawberries, because they blend in very well.

Teas range so versatile, especially when consumed cold or cold with ice cubes cut fruit and other additives such as fresh fruit and some mint. Next time you surprise your friends and family on a summer get together to try some of the recipes before. You will not be disappointed!

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• sweet honeybush tea

I have even received a nice little bag of homemade instant tea mix given to me for Christmas. It’s like an instant spiced tea, and tasted on a winter day is great or at any time. Here is a recipe, pretty close to the one I got. If you have a cold, this is wonderful. I love all the spices used in them.

Store it in an airtight container and use 2 teaspoons per cup.

Christmas Tea

ingredients:

2 cups Tang instant drink mix
2 teaspoons cinnamon
1 teaspoon allspice
1 / 2 teaspoon ginger
1 / 2 teaspoon ground cloves
1 cup lemon flavored instant tea

Mix well and store in an airtight container. Use as needed or desired. You can pack up and enter a neighbor or a friend to share, as well.

For 1 cup of boiling water, use two teaspoons of the mixture. Have fun!

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• christmas tea recipe
• christmas tea recipe tang

Surprise mom with breakfast in bed this Mother’s Day. Create a simple menu with the comforting and aromatic tea-based drinks – easy enough to prepare together for fathers and children. Real cream with a touch of vanilla adds rich smoothness.

1 bottle (400 ml) French Vanilla Dairyland Creama

10 green cardamom pods

2 cinnamon sticks (about 6 cm inches/15)

1 bay leaf

2 tablespoons (25 ml) coarsely chopped fresh ginger root

2 tsp (10 ml) fennel or anise

½ tsp (2 mL) whole cloves

½ tsp (2 ml) black peppercorns

5 cups (1.25 L) of boiling water

3 black tea bags

freshly grated nutmeg or cinnamon (optional)

Combine the Creama, cardamom pods, cinnamon sticks, bay leaves, ginger, fennel, cloves and pepper in a heavy saucepan set over medium heat. Bring to a simmer, reduce heat to low simmer and 10 minutes to draw the cream. Meanwhile, pour the boiling water over the tea bag, steep for 5 minutes or until the desired strength.

Strain and discard the spices from the hot Creama mixture, stir in the infused tea. Sprinkle with nutmeg or cinnamon (if using) before serving.

Makes 6 servings.

Tip: To propose a cafe experience, remove ½ cup (125 ml) of the tense Creama mixture and foam with a frothy cappuccino maker. Spoon Spread over the top with nutmeg or cinnamon.

Everybody loves cupcakes. Perfect for a party or to satisfy that sweet tooth, the Kids love decorating their own. Try substituting margarine or butter spread level with new Derlea’s Honey Pecan – it is trans-fat free and adds an authentic flavor. And here is some good news, you can feel good: Derlea be bought with 50 cents for each new expansion in Canada to offer the Net (www.spreadthenet.org), a Canadian organization, the mosquito nets to families in Africa to prevent malaria Donate spread. So you can spread some flavor and save lives, too. All You Need:

1 / 3 cup honey pecan Derlea spread1 1 / 4 cups all-purpose white flour1 1 / 2 teaspoon baking powder ½ teaspoon salt1 cup egg white sugar1 ¾ cup milk

All you do:

1. Preheat oven to 350 ° F. Line cupcake cups with paper muffin plan. Sift or mix flour, baking powder and salt.

2. In a bowl, spread honey Derlea Pecan and white sugar until its mixed well. Add one beaten egg and milk, then mix well.

3. Flour mixture a little at a time during cooking. Beat well.

4. Fill paper cupcake cups 2 / 3 of the way with batter.

5. Bake at 350 degrees for 19-21 minutes oven. Let sit for 5 minutes before you fill cups.

6. Top with frosting. (Try substituting honey pecan Derlea distribution in any margarine/butter- based icing.)

You can find more easy recipes and coupons online at www.derlea.com.

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• Honey Pecan Cupcakes

See you for your Independence Day celebration this year with Wave the Flag Cupcakes anyone.

These cupcakes look adorable and will be a hit with your family and guests. “. Waving Flag” With their patriotic colors, they are perfect for a Fourth of July picnic, or when is you feel like the secret in these sweet treats are that it baked more blueberries inside – and thanks to a quick trick or two, they are less fat and calories than cupcakes made according to ancient tradition.

Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill these little blue gems to get. Stock the fridge and freezer with blueberries to make, meals, snacks and desserts that are easy on the cook. Blueberries have never peeled, are seeded, chopped or came – a short rinse and they are ready to eat or add to recipes.

Try these ideas for quick, delicious desserts and snacks that are enjoyable any time:
Layer fresh blueberries with yogurt and granola ground in tall glasses for tasty breakfast parfaits.
Toss fresh blueberries, chopped pineapple, melon and mint in a bowl, drizzle with apple juice concentrate thawed as fruit salad or serve a light dessert.
Whirl frozen blueberries, cranberry juice, yogurt and ice cubes, pour in a blender into glasses and serve cold for breakfast or snack.

Recipe for “Wave the Flag Cupcakes

Ingredients:
1 package (18 – to 19-ounces) yellow cake mix
1 / 3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1 / 2 cup powdered sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from 4.5 oz box)

Directions:

Preheat oven to 350 degrees Celsius in a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1 / 4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 aluminum or paper lined fill cups. Evenly divide 1 cup of blueberries on tops of the dough, do not stir. Bake cake following package directions to remove, to a wire rack to cool completely. In a small bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Spoon onto cooled cupcakes, to spread the edges. Unroll fruit snack and cut with a sharp knife into strips 1/8-inch wide by 2-inch long. On half of each cupcake, is strips, trimming each to fit. Arrange for 2 cups of blueberries on the frosting on other halves of the muffins, about 10 blueberries per cupcake.

For 24 muffins

Per cupcake, including frosting and toppings: 135 calories, 3 g protein, 24 g carbohydrates, 3 g total fat (1.8 g saturated fat).

Blueberries are not only comfortable, they provide nutrients our bodies need every day. You can find more blueberry recipes and information on www.blueberrycouncil.org.