Diabetic Recipe of the Week: Iced Ginger-Peach Tea

Serves: 4
Serving size: 1 cup
Ingredients

1 large peach, peeled and sliced
4 cups spring water (divided)
1 small piece peeled ginger root (about 1 Tbsp.)
4 Irish or English breakfast or other black tea bag
Preparation
1. Puree the peach slices and 1/2 cup water in a blender until smooth.
2. Bring the puree, remaining water, and ginger root just to a boil in a large saucepan or teapot. Remove from heat and add the tea bags. Let steep for 7 minutes.
3. Remove the tea bags and refrigerate the tea until well chilled. Remove the ginger root and stir before serving over ice.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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