Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Mix all of the ingredients.
Add additional Coke before serving.
Makes 10 gallons.
Brew tea and add sugar to your liking. Fill glass halfway with ice. Pour sweetened tea and ginger ale over ice. Squeeze juice from a lemon wedge into drink and enjoy!
*note: letting the tea cool a little before pouring over the ice will allow the healthy nutrients in the tea to remain in the drink.
Pour boiling water over tea bags; cover and let stand 5 minutes. Remove tea bags, squeezing gently.
Add sugar, stirring until dissolves.
Stir in 6 cups water, bourbon, lemonade and orange juice concentrates.
Cover and freeze at least 8 hours.
To serve, spoon 1/2 cup mixture into each glass, add 1/2 cup soda then garnish.
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.
Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
Place the duck in a roasting pan.
Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
Drain completely.
Place the duck on a rack in a roasting pan.
Generously sprinkle all sides of the duck with salt.
Refrigerate, uncovered, for 24 hours.
Move oven rack to lower third of the oven and preheat to 450\u00b0F.
Rinse the duck well with cold water to remove the salt.
With a ...
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.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
or sipping.
VARIATIONS:
Long Island Iced Tea: Replace the spiced rum
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
Fill a cocktail shaker with ice; pour in vodka, tequila, rum, gin, Cointreau, and sweet and sour mix. Cover and shake until the outside of the shaker is frosty. Place a few cubes of ice into a highball glass, and strain in the iced tea. Top with the cola, and garnish with a wedge of lime.
Blend in ice and lemon wedges.
Drop in lemon slices.
Serve immediately.
Add ice to a cocktail shaker.
Add all ingredients.
Squeeze lemon juice into shaker and drop in lemon.
Close shaker and shake well.
Pour drink into large glass (pint beer glasses work well) and enjoy!
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
rom the heat, add the tea bags and let steep for