Place the tea and sugar in a large bowl and pour over 3 cups freshly boiled water. Infuse for about 4 mins, strain through a sieve and leave to cool.
Place the peaches, bananas, lemon juice and two thirds of the green tea in a blender and process until smooth. Pour into 4 serving glasses. Clean the blender and process the kiwis and remaining tea. Carefully pour into the glasses. Decorate with mint leaves.
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
In a saucepan, bring 2 cups water to a gentle boil.
Add the tea bags, cover, and remove saucepan from the heat.
Steep for 15 minutes.
Remove tea bags without squeezing them.
Add in the honey and stir until dissolved.
Pour the tea into a 2-quart pitcher.
Add the remaining 2 cups cold water and passion fruit nectar; stir to combine.
Let cool, then chill in the refrigerator.
Fill each ice-filled glass three-fourths full with tea; then top off with sparkling water.
Garnish with a fresh mint sprig.
5 mins. Sprinkle a clean tea towel with sugar. Remove cake
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 tea bags in a heat proof pitcher. Bring a pot of water just to boil and pour over the tea bags.
Cover pitcher and allow to steep 3 minutes.
Once steeping is complete, remove the tea bags and refrigerate for several hours until very cold.
Stir in remaining ingredients and serve over ice.
small saucepan, boil the passion fruit juice with the red chile
ixture and 1/2 cup passion fruit pulp. In a large glass
Place ice cream, ginger and green tea powder in a large chilled bowl. Beat with an electric mixer until combined.
Return to ice cream container. Refreeze for several hours or overnight.
Toss fruit in juice. Arrange on serving platter or in individual glasses and drizzle with honey. Serve with ice cream and green tea.
egrees centigrade.
Halve the passion fruit lengthways and scoop the flesh
50 degrees.
Cut the passion fruits in half and scape
bring 2 1/2 cups passion fruit juice to a boil. In
hours.
Cut the passion fruit in half and scrape out
emperature.
To make passion fruit juice: Press passion fruit pulp through fine-mesh
br>Filling: If using fresh passion fruit, cut in half and scoop
o 250\u00b0F. Bring the passion fruit juice and 1/4 cup
*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.
Combine ice cream with powdered green tea and crystallized ginger. Freeze for several hours, to overnight.
Arrange fruit on a serving platter or in individual glasses. Drizzle with lime juice and honey. Serve with ice cream.
Cut the passion fruits in halves. Remove the
olks, the lemon zest and passion fruit juice. With a large wire