Strawberry Iced Tea Fizz |
• 1 pint basket fresh strawberries, stemmed and sliced
• 1/2 cup sugar
• 5 cups boiling water
• 1 orange pekoe tea bag
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 1 quart chilled sparkling water
• Ice cubes |
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Herbal tea with Damiana |
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| Damiana can be a little bitter as an herb on its own, but you'd never know it will the fresh taste of mint and zesy orange flavour. A great floral tea for a summer day. |
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Ingredients:
- 1 tbs chamomile
- 1 tbs damiana leaves
- 1 tbs lemongrass
- 1 tbs spearmint leaves
- 1/4 tbs jasmine flowers
- 1/4 tbs orange peel, grated
Preparation:
Combine herbs in two cups of water, and simmer for 15 minutes. Strain out herbs and serve hot. |
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Lavender Verbena Tea |
A simple mix of lemon verbena and a little bit of lavender. You don't need too many lavender blossoms to really create a floral-tasting herbal tea. |
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Ingredients:
- 1 cup lemon verbena leaves
- 3 tbs lavender flowers
Preparation:
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.
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Herbal Tea with Rosemary |
| You might not have thought to brew a tea punch with rosemary, but the flavour of steeped rosemary compliments the pineapple juice. Add some sparkle with the ginger ale, and you have a punch fit for a party. |
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Ingredients:
- 2 handfuls of dried rosemary
- 2 cups water
- 1 litre ginger ale
- 12 oz frozen pineapple juice
Preparation:
Heat water and rosemary until boiling, then simmer for 5 minutes. Let cool then strain out the rosemary. Combine with the pineapple juice. Add ginger ale right before serving. |
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Tropical Herb Tea |
| fruit and herb tea that you will need to let steep in the fridge overnight, so prepare to make this recipe the day before you want to enjoy this exotic and tropical drink. |
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Ingredients:
- 3 tbs hibiscus flowers
- 3 tbs mint leaves
- 3 tbs lemongrass
- 1/2 cup chopped pineapple
- 2 oranges, sliced
- 1 papaya, sliced
- 1 mango, sliced
Preparation:
In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without the fruit.
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Almond Tea |
• 1/4 cup long-grain rice
• 6 ounces blanched almonds
• 1 orange, thinly sliced
• 1 1/2 cups water
• 6 cups water
• 1 1/4 cups sugar
• 1/2 cup evaporated milk or half-and-half
• 1/4 teaspoon almond extract |
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Soak rice in enough water to cover for at least 2 hours or overnight; drain. In a
food processor of blender, whirl rice, almonds, and 1 1/2 cups water into a smooth
paste. Transfer paste to a large pot.
Add 6 cups water and sugar to almond paste. Bring to a boil, stirring constantly,
until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Set a
fine strainer lined with a double layer of damp cheesecloth over a deep bowl.
Pour
soup through strainer into bowl, and then gather cheesecloth and squeeze firmly
to extract all remaining liquid.
Return liquid to pot; stir in evaporated milk and heat just to simmering. Stir in
almond extract. Serve hot in individual soup bowls. Or, cover and refrigerate until
well chilled and serve cold. Makes 8 servings |
