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Raspberry Lemon Smoothie
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2 cups boiling water
8 lemon herbal tea bags
2 cups pineapple juice
1 pint raspberry sherbet
Lemon slices, optional
In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes.
Discard bags. Chill tea. In a blender, cover and process the tea, pineapple
juice and sherbet until smooth. Pour into glasses. Garnish with lemon if desired.
Serve immediately.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |