1 can (11 oz.) mandarin orange sections in light syrup
2 cups cubed honeydew melon
2 decaffeinated green tea bags
1 herbal mint tea bag
4 sprigs of fresh mint, for garnish (optional)
Place oranges with their liquid into a resealable plastic bag and freeze so that the bag lays flat. Spread melon cubes in a single layer on a baking sheet and freeze. If not using within 12 hours, transfer frozen melon to a resealable plastic bag.
Place green and mint tea bags in a heatproof container. Pour in 2 cups boiling water. Steep for 5 minutes. Remove tea bags, squeezing to release excess tea into the container. Refrigerate the tea until cold.
Pour chilled tea into a blender. Break up frozen oranges into chunks and add. Purée mixture. Add frozen melon and blend in to a fine slush. Divide among 4 glasses, garnish with mint if using and serve.
Per serving: 79 calories, 0 g. total fat (0 g. saturated fat), 21 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 21 mg. sodium.All active news articles