rew 1 cup lemongrass and ginger tea (2 tea bags). And pour into
Simmer water, ginger, and cinnamon sticks in a pot, covered, 1 hour.
Strain through a sieve into cups and garnish each serving with 3 pine nuts. Serve with honey.
Note:.
Tea can be made 8 hours ahead and chilled. Reheat before serving.
BRING the water to a boil.
Reduce heat and add gingerroot and lemongrass.
Simmer for ten minutes.
Turn off the heat and add 2 bags or about 2 teaspoonfuls of your favorite herbal tea mixture.
Taste and if it tastes too weak, continue steeping, if it tastes too strong add more water.
Strain and sweeten with honey and add lemon to taste.
d the bean pod and tea bags. Let stand for 5
Place the lemon zest and slices in a teapot. Add the ginger and 4 cups boiling water, cover and let stand for 5 mins. Pour into heatproof tea glasses or cups and serve with honey to taste.
In a saucepan, bring the water and honey to a simmer over medium high heat, stirring until the honey dissolves completely. Let cool.
Stir in the green tea, and lemon juice, then pour into a very cold 13x9-inch pan and carefully set in the freezer.
Stir with a fork every 45-60 minutes, breaking up the any ice cyrstals that may have formed, until the mixture is firm.
Scrape with a fork and serve in glasses, garnished with a slice of lemon.
Place tea bags, honey, lemon juice and passionfruit in a large glass pitcher or jar. Pour in 4 cups boiling water. Let steep until warm. Remove tea bags.
Refrigerate until chilled, about 1 1/2 hours. Serve over ice cubes with lemon slices.
Place tea in a tea ball or sachet and infuse with water,.
Allow to steep for 5 minutes or so.
Add cream and sweeten if desired with honey.
n a stand mixer, beat honey and sugar together until combined
Wash and peel ginger root.Slice into thin coins.
Bring a pot of water to boil over high heat,use enough water that once it boils away you'll still have enough tea to fill your favorite mug,say about 2 cups.
Add ginger and let it boil gently for about ten minutes, add mint,turn off heat ,and let steep another 5-10 minutes.
Serve with honey if desired.
Soak the raisins in hot tea with honey for 30 mins, until softened.
Preheat the oven to 350\u00b0F. Grease an 8 x 5-inch loaf pan.
Fold the flour and spice into the raisin mixture. Add the eggs and stir well to combine. Pour into the prepared pan.
Bake for 1 hour 10 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Slice and serve with jam.
-inch square baking pan with parchment paper, extending paper above
Preheat oven to 400\u00b0F. Cut 4 - 14 square inch pieces of parchment paper.
Distribute persimmons between pieces of parchment paper. Top with lime slices and ginger. Drizzle with honey. Fold into a parcel. Place on 2 baking trays. Bake for 15 mins, or until persimmons are soft.
Serve opened parcels topped with frozen yogurt and lime zest.
Steep tea for 7 minutes.
Chill for 4 hours.
Add lemon and fresh mint.
ings are no longer tinged with pink; discard remainder of each
Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.
Peel off the ginger.
Wash and drain.
inutes. Put them in a tea towel and rub them against
In a med bowl, mix 1/4c olive oil, lime juice, vinegar, garlic, ginger, and 1/4c cilantro. Add tuna and turn to coat evenly. Let marinate at least 1/2, but the longer, the better.
In a small bowl, mix honey, 2 tbsp olive oil, and 2 tbsp cilantro. Set aside.
Remove tuna from marinade, but reserve marinade. Over med to low grill temp, grill tuna for 6-7 minutes per side, basting frequently with marinade. When fish is almost done, brush both sides with honey glaze, remove from grill, and serve.
large dish and cover with water. Refridgerate overnight.
Drain