5 peaches, semi-ripe peeled, cored and cut into sixths
1 kilo peach, miniature peeled
4 nectarine, peeled, cored and cut into quarters
2 cups sugar cane, cleaned
1 cup hibiscus flower, dehydrated
2 cups dried cranberries
1/2 cups tamarind pulp, natural strained
2 sticks cinnamon
2 star anise pods
2 cloves
1/4 cups peach tea
1 cup Splenda, Granulated
3 liters water, purified
1 vanilla bean
Preparation
1h
0 mins
Low
Place the water in a deep, large pot.
Bring the pot to medium heat, let the water boil, and fill the infusion bag with the cinnamon sticks, anise, vanilla cut in half, cloves, and peach tea.
Bring to a boil again, add the tamarind pulp, hibiscus flower, SPLENDA® Granulated, and mix until the flavors are integrated.
Boil until the water turns a deep pink color, add the fruits, and let cook in the infusion for 20 minutes on low heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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