our over the tea leaves.
Let the tea steep for 10
Boil sugar, water and grated orange rind together for five minutes.
Remove from heat and add crushed mint leaves; cool and strain.
Combine brewed tea and orange juice.
Half fill glasses with crushed ice, add tea and sweeten with mint syrup.
all glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup
Bring 2 cups of brewed tea,cinnamon sticks,lemon juice and sugar to a slow boil Stir.
Take off from burner.
Mix everything together in a drink pitcher.
Chill 1-2 hours.
Serve as is,or heat in a tea pot.
Boil water, sugar, juice of 1 lemon and 1/2 lemon rind together for 5 minutes and then remove rind.
Add juice of 2 lemons, brewed tea, almond extract and vanilla extract.
Keeps well in refrigerator.
Serve hot.
Combine the brewed tea, apple cider and sugar, and stir until sugar dissolves.
Add lemon sparkling water, and ice.
Serve.
he water boils, add the tea bags and remove from heat
hat can withstand the hot tea without breaking and put it
Heat the oil in a wok or large pan over medium-high heat.
Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
Add the broccoli and squash and stir-fry about 2 minutes.
Add the brewed tea and bell pepper and season with salt and pepper to taste.
Simmer until most of the liquid evaporates (about 1 minute).
Serve immediately.
br>Remove from heat, add tea bags and let steep 20
he sugar in the hot tea, pour this over the fruits
Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.
In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
Stir in sugar and cinnamon.
Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
Enjoy!
Mix together in a glass or a pitcher (adjust amounts accordingly for a pitcher). Garnish with orange slices, lemon or peaches if using peach tea.
Have fun- try different teas (peach tea- yum) or add a splash of lemonade.
Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.
Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.
Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
hat can withstand the hot tea without breaking and put it
Combine pineapple juice, brewed tea and lemon slices.
Chill, serve over ice in glass.
Pour brewed tea into a tall glass filled with ice or in a small saucepan.
Add the Goldschlager and stir well.
If drinking as a hot drink, heat until desired temperature.
Sit back and relax.
Dissolve baking powder and baking soda in brewed tea, set aside.
In a medium bowl, whisk together molasses, margarine, applesauce, maple syrup, peanut butter, egg white, and tea mixture until smooth.
In a large bowl mix the rest of the dry ingredients.
Add wet mixture to dry and stir until all blended.
Drop teaspoons full onto greased cookie sheet and press down slightly with greased fork.
Bake in preheated 350 degree oven for 10 minutes.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.