8 tea bags
4 quarts water
2 oranges, washed and quartered
1 1/3 c Splenda
ground cinnamon
ground nutmeg
ground cloves
Steep teabags in boiling water and cool. Add to pitcher. By hand, squeeze the juice from the oranges into the pitcher. Drop the squeezed quarters into the pitcher. Stir in the Splenda and add cinnamon, nutmeg and cloves to taste. Stir and chill.
Note: Lemons can be substituted for the oranges, or a combination of oranges and lemons can be added. Yield: 1 gallon.
You must be logged in to post a comment.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
