Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
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.
Place the rooibos teabags in a pitcher and pour in the boiling water.
Allow to infuse for 2-3 minutes.
Remove the teabags, stir in the honey and leave to cool.
Add the mango juice and sweeten the mixture further if necessary.
Pour the cool tea over ice and serve.
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.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
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.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
either you follow the original recipe and leave the chicken breasts
Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves.
Pour over ice and garnish with mango slices.
trips. Wrap center of each mango bundle with 1 prosciutto strip
o serve.
For the mango ketchup, heat 1 tbsp oil
Pour 1 1/2 cups hot water over green tea leaves and infuse for 3 mins. Strain then chill.
Puree mango, peaches, tea and ginger in a blender then distribute between 4 glasses.
Combine tea bags and hot water in a 4-cup glass measuring cup, and steep 10 minutes.
Remove and discard tea bags.
Stir together tea, lemonade and limeade concentrates, mango nectar, and cold water.
Cover and chill 3 hours.
Serve over ice.
Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup.
Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.