| |
| 1 |
|
large lemon, cut in half |
|
| 1 |
|
medium orange, cut in half |
|
| 16 |
|
whole cloves |
|
| 4 cups |
|
apple juice |
|
| 1/2 cup |
|
honey |
|
| 4 |
|
(2-inch.) cinnamon sticks |
|
| 1/4 tsp |
|
ground ginger |
|
|
|
| |
| 1 |
Cut two slices (1/4-inch thick) from each lemon and orange half. |
| 2 |
Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan. |
| 3 |
Stir in apple juice and honey; mix well. |
| 4 |
Add cinnamon sticks, ginger and reserved fruit slices. |
| 5 |
Bring just to a boil over medium-high heat. |
| 6 |
Serve immediately in a heatproof serving bowl. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
178.00 |
|
| |
|
% Daily Value |
| Total Fat |
|
0% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Carbohydrates 47.00g |
|
16% |
|
| Dietary Fiber 1.00g |
|
4% |
|
| Net Carbohydrates 46.00g |
|
|
|
| Protein 1.00g |
|
2% |
|
|
|
| |
| Recipe Type |
| Beverage, Brunch, Holiday |
| |
| Recipe Source |
|
Source: National Honey Board
Preserve all the goodness of summer to enjoy throughout the year with a little help from honey. It may come as a surprise that honey can be used to sweeten homemade jams, jellies and pickles. Honey adds sweetness and unique flavor and, as recent research shows, a wide array of vitamins and minerals.
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