HOW MUCH SUGAR IN A GALLON OF SWEET TEA RECIPES

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AGUA DE JAMAICA – HIBISCUS TEA [STEP-BY-STEP]



Agua de Jamaica – Hibiscus Tea [Step-by-Step] image

Mexico's well-known jamaica drink, Agua de Jamaica or "hibiscus water." A perfect drink to serve with the mid-day comida. The flavor is sweet and tart at the same time and very refreshing.

Provided by Douglas Cullen

Categories     Beverage

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 3

2 cups dried hibiscus flowers
2 quarts water
1/2 cup sugar per pitcher of jamaica

Steps:

  • HIBISCUS CONCENTRATE
  • Put 2 quarts of water in a pot
  • Add 2 cups of dried hibiscus flowers to the water
  • Bring to a boil
  • As soon as the water boils reduce the heat to low and simmer for 10 minutes
  • After 10 minutes turn off the heat and allow the hibiscus concentrate to cool
  • PITCHER OF JAMAICA
  • Put 1/3 of the concentrate in a half-gallon pitcher and add the sugar
  • Fill the pitcher with cool water and stir vigorously to dissolve the water
  • Serve chilled or over ice

Nutrition Facts : ServingSize 11 ozs., Calories 129 kcal, CarbohydrateContent 33 g, SodiumContent 5 mg, SugarContent 33 g

SNICKERDOODLE COOKIE TRUFFLES RECIPE - BETTYCROCKER.COM



Snickerdoodle Cookie Truffles Recipe - BettyCrocker.com image

Sweet and simple -- a classic cookie becomes a delicious truffle.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 50 minutes

Yield 42

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
Butter, water and egg called for on cookie mix pouch
4 oz cream cheese, softened
14 oz vanilla-flavored candy coating (almond bark)

Steps:

  • Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately sprinkle top with reserved cinnamon sugar. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 120 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 4 g, ServingSize 1 Truffle, SodiumContent 70 mg, SugarContent 11 g, TransFatContent 0 g

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