Place the fruit in a large bowl and pour in the tea. Leave to soak for at least 2 hours, stirring occasionally.
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan with parchment paper. For the dough, add the remaining ingredients to the fruit and tea and mix well. Spoon into the prepared pan and brush the top with 1 tbsp cold water. Bake 50-60 mins, covering halfway through with foil if the top is browning too quickly. Cool in the pan 10 mins, then turn out onto a wire rack to cool completely before serving.
Place the teabags in a teapot or pitcher and cover with the boiling water.
Brew the tea for 2 minutes then remove the teabags.
Dissolve the sugar and honey in the hot tea.
Add the cold water, ice and lemon juice to taste.
Serve in a pitcher with the lemon and orange slices.
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.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Pour the tea over ice in a large glass. Add the carbonated water and sugar, if desired, and garnish with the slices of fruit.
VARIATION: For a Mango Tea Punch, substitute mango-flavored black tea for the passion fruit-flavored black tea. Proceed as directed above.
In a large saucepan, bring 8 1/2 cups of water to a boil, add the tea bags. Remove from the heat and allow to infuse for 10 mins.
Remove the tea bags. Allow to cool to room temperature. Add the mint leaves, lime, grape juice and apple juice. Chill for at least 2 hours. Pour into individual bottles, if liked.
In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags. Stir in sugar and lemon juice. Chill. For every four servings, in 5 cup blender, combine 3/4 cup tea mixture, 1 1/2 cups strawberries, 1/3 cantaloupe and 2 1/2 cups crushed ice. Process at high speed until well blended. Garnish with fresh fruit or mint leaves.
Soak dried fruit in brewed tea in a bowl, at least 2 hours and up to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, almond meal, and baking powder together in a bowl.
Stir brown sugar and egg into the dried fruit-tea mixture. Mix in flour mixture, 1 spoonful at a time, until smooth. Spoon mixture into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
ery large bowl. Add the tea bags.
Let steep for
he lemon.
Add the tea bag, cinnamon stick and clove
In a punch bowl or large container make a syrup of the sugar and tea.
Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
Freeze this punch base.
Defrost and stir in ginger ale to make mixture\"slushy\".
Serve in a large punch bowl.
In medium saucepan, combine water, sugar, cloves and cinnamon. Bring to a boil, stirring occasionally.
Reduce heat and simmer for 15 minutes.
Remove from heat and add tea bags.
Cover and steep 5 minutes.
Remove tea bags and strain; cool slightly.
In a large pitcher, combine fruit juices and tea.
Chill and serve over ice or heat and serve in mugs.
Soak the dried fruit in the cup of fruit tea for three hours.
Preheat oven to 350f.
Grease and flour a 1lb loaf pan.
Add one egg and flour and to the fruit and combine thorougly.
Bake for 1 hour.
rew 400ml of Earl Grey tea and the dried lavender. After
Make a syrup of sugar and water in a large saucepan.
Add tea, fruit juice and water (enough to make 1 1/2 gallons).
Add ginger ale just before serving.
May freeze all ingredients, except ginger ale.
Serves 50.
Pour boiling water over tea bags; steep 3 minutes.
Remove tea bags.
Blend in juices; sweeten with honey.
Wash, hull and cut in half the strawberries.
Add to tea.
Cover.
Refrigerate punch at least 6 hours to blend flavors.
Just before serving, add bottle of soda water.
Yield:
about 10 cups.
Make a syrup of 2 cups of sugar and 1 cup of water.
Add tea, fruit juices and enough water to make 1 1/2 gallons.
Stir in strawberries and ginger ale just before serving.
Makes about 50 servings.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
eat tasting easy to make fruit skewers for kids. A great
Squeeze the fruit juice into a pitcher, add sugar and water and stir.
Add optional concentrated tea.
Serve over ice.