DIRECTIONS

Steep tea bags in boiling water. Remove tea bags and stir in grapes, lemonade concentrate, and lime juice. Pour into ice cube trays and freeze until firm. Drop into a blender and blend until slushy, stirring as needed.

Ingredients

9 hibiscus tea bags
6 cups boiling water
3 cups Grapes from California puree (green, red, black, or a mixture)
4 1/2 tablespoons frozen, thawed lemonade concentrate
1 1/2 tablespoon lime juice*

DIRECTIONS

Steep tea bags in boiling water. Remove tea bags and stir in grapes, lemonade concentrate, and lime juice. Pour into ice cube trays and freeze until firm. Drop into a blender and blend until slushy, stirring as needed.

Notes

*Omit lime juice if you prefer a sweeter flavor.

If no ice cube trays, simply freeze mixture in a large container, about 1 1/2 inches deep. Let soften slightly then break into pieces with a knife before blending and serving.

This is a Dairy-free recipe

This is a Low-sodium recipe

This is a Vegan recipe

This is a Vegetarian recipe

This recipe supports heart health.

Servings

Makes 6 (1 cup) servings.

Nutritional Information

Nutritional analysis per serving: 80 Calories; Protein 1 g; Carbohydrate 21 g; Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 0 mg; Fiber 1 g.