Cool and Refreshing
by author Sally Errey, RNCP, RHN

Cantaloupe and Apricot Rooibos Frappe

Brew strong rooibos tea and freeze it in ice cube trays the day before you make this recipe. Add fresh berries, fruit slices, or mint leaves to the ice cube tray to make fancy frozen tea cubes for garnish.

1 cup (250 mL) cantaloupe
1/2 cup (125 mL) fresh apricots
1/2 ripe banana
1/2 cup (125 mL) rooibos tea, brewed and chilled
1 tsp (5 mL) lemon juice
1 to 2 tsp (5 to 10 mL) ginger, peeled and chopped
1 Tbsp (15 mL) honey
1/2 cup (125 mL) rooibos ice cubes
Extra ice cubes decorated with berries, fruit slices, or mint leaves for garnish

Place the fruit in a blender and add remaining ingredients. Pulse to chop the fruit and blend until smooth. Serve immediately, garnished with mint or fruit pieces.

Serves 2.

Chai Cooler

Get spicy with this frozen drink.

3/4 cup (175 mL) chai, chilled
3/4 cup (175 mL) vanilla soy milk, chilled
2 Tbsp (30 mL) frozen fruit punch concentrate, thawed
1/2 banana, chopped and frozen

Combine all ingredients in a blender and blend until smooth.

Serves 2.

Earl Grey Iced Tea

Earl Grey tea with its flavours of bergamot orange and lemon adds sophistication to this iced tea.

4 cups (1 L) Earl Grey tea, brewed and chilled
1 cup (250 mL) orange juice
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) ginger, peeled and sliced
1/3 cup (75 mL) natural ginger ale
1 orange, sliced

In a large pitcher, mix together the brewed tea, fruit juices, and ginger slices. Add the ginger ale just before serving. Garnish with orange slices. Add ice if desired.

Makes 6 cups.

Sally Errey, RNCP, RHN, is the author of Rooibos Revolution: Recipes for Nature’s Healing Tea (Belissimo Books, 2005). For more information about her books and public seminars, visit myhappytummy.com. Look for more of Sally Errey’s meat-free recipes in the Whole Foods section of alive magazine.

Source: alive Web Exclusive, July 2007