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Exchange List Approximation: Fruit 1/2. Mix apple juice and tea. Serve over ice cubes. Garnish with lemon wedge if desired. Yield: 2/3 cup (1 serving), 39 calories per serving.
Note: Use all NutraSweet ingredients. Mix together. Use 1 heaping teaspoon to 1 cup hot water.
Steep tea using 2 cups of water and chill. In a blender, combine tea, strawberries and lemonade concentrate. Process until smooth. With blender running, gradually add about 1 cup ice cubes, p
4. ICED TEA   
Empty contents of tea bags into a 1-quart preserving jar. Add water and stir briskly. Screw jar lid down tight so jar will not leak when turned upside-down. Set jar in sunny window and leave
Steep tea bags in boiling water for 5 minutes. Add the rest of ingredients and mix well.
In teapot, place sugar, lemon juice and tea bags. Pour boiling water over tea mixture. Cover. Let steep for 10 minutes. Remove tea bags. Add remaining ingredients except ice. Stir. Serve
Combine all ingredients and store in tightly covered container. For each serving use 1 heaping teaspoonful per cup of boiling water and stir until dissolved.
Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly. Place in freezer and stir occasionally for 2 days before serving. Mixture will freeze into a "slu
Syrup: Combine 1 quart water, sugar, cinnamon sticks, whole cloves and allspice. Boil rapidly for at least 10 minutes. Meanwhile, steep tea bags in 6 cups water until very strong. Remove
Submerge tea bags in boiling water for 10 minutes. Dissolve jello in tea; cool in ice until it starts to gel. Add other ingredients and refrigerate until congealed.
Combine both ingredients; heat until boiling. Serve hot. Garnish with lemon slices.
12. FRUIT TEA   
Mix all ingredients in a gallon pitcher and fill with water. Serve over ice.
Put all ingredients in 1/2-gallon jar and shake; keep covered. Large package of Twist lemonade is the equivalent of any lemonade mix to make 2 quarts of lemonade.
14. LEMON TEA   
Start with fresh cold water. Bring water to a boil in a nonreactive saucepan. Add tea bags and steep for 7 minutes. Remove tea bags. Add sugar, stirring to dissolve. Add lemon juice while te
Bring 1 quart to boil and pour over tea bags. Remove from heat. Cover. Let stand 5 minutes. Add remaining ingredients, stirring until sugar dissolves. Serve over ice. Yield: 9 cups.

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