Apple TEA-ni

Want something 'special' but still light on calories to spice up your next family gathering or dinner party?  This non-alcoholic "mocktail" is rich in antioxidants from the fresh mint, green tea and sour apple juice.                                          Makes 10 – 6 oz servings

2 green teabags

2 cups homemade sour-apple juice

2/3 cups each lemon and lime juice

2 ½ cups Hansen's Natural Ginger Ale

1 ounce fresh mint leaves


1.  Steep teabags in 2 cups boiling water, let cool.

2.  To make fresh sour-apple juice, juice 4-5 tart apples (like Granny Smiths) with the skins intact.

3.  Mix the remainder of the ingredients (except mint) with tart apple juice in a 2-quart pitcher.  Chill for at least 1 hour.

4.  When ready to serve, place mint leaves in the bottom of a chilled Tom Collins glass.  Using a muddler (or the rounded end of a kitchen tool), crush the mint.

5.  Add a few ice cubes and serve, garnish with a lemon or lime.

Time-Saver Tool Tips
-If you don't have a juicer, you can use a high-powered blender and "liquefy" coarsely chopped apples with water or coconut water (1/2 cup per apple).

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Ingredient Insight
-Dirty Dozen™ Ingredients: apples
-I recommend Hansen's Natural Ginger Ale because it is extra spicy (more ginger!) and is sweetened with cane sugar as opposed to high-fructose corn syrup. 
-If you are strongly opposed to using a soda mixture, you can infuse water with fresh grated ginger for 8-12 hours, then sweeten with maple syrup or honey.

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