-Wholesome Sweeteners

Blue Agave Sweetened Double-Orange Pekoe Tea

When summer's searing heat settles in, there is nothing quite so refreshing as a tall glass of cool, sweet tea. “Sweet Tea” is a Southern tradition. Although now rooted in Berkeley CA, Tennessee-born eco-chef Bryant Terry (www.bryant-terry.com), author of “GRUB: Ideas for an Urban Organic Kitchen,” knows Sweet Tea …

“When it comes to non-alcoholic, beverage staples from The South, Sweet Tea will consistently be in the top two, along with lemonade. And it ain't called "sweet" for nothing. Although Sweet Tea usually comes pre-sweetened with white sugar, most people add just “a lil' bit more” of some kind of sweetener when it hits the table.

“I created this equally sweet version that will satisfy snootiest Sweet Tea connoisseurs, and won't give drinkers an insulin spike. Wholesome Sweeteners’ Organic Blue Agave syrup is becoming a popular food and beverage sweetener in general, but it is especially good for non-insulin dependent diabetics, as it is a low glycemic index sugar substitute.

“It's pleasantly sweet, can be used in a range of dishes, and lacks that chemical-ly taste of a lot of chemical sweeteners like acesulfame-K, aspartame, and sucralose.

“In the past, agave was only available in health food stores, but now many conventional grocery stores carry it as well. If your store doesn't, get five of your friends to call or write requesting it. That should encourage the grocer to carry it.

I intentionally over-sweetened this tea in order for it to even out once ice is added. Enjoy!”

Ingredients:

12 cups cold water

2 2-inch sticks of cinnamon

12 orange pekoe black tea bags

2 cups freshly squeezed orange juice

½ cup freshly squeezed lemon juice

1½ cup agave nectar

Ice cubes

Thin orange wedges, garnish

Directions :

In a stockpot combine the water and cinnamon sticks and bring to a boil. Remove from heat, add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.

Allow the tea to cool. Remove the tea bags with a slotted spoon.

Ladle into glasses filled with ice and garnish with orange wedges.

Yield: about 1 gallon

(Used with permission.)

Source : Bryant Terry

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